Winter Squash Rigatoni
Makes 6 servings (2 cups each)
INGREDIENTS
12 ounces dry whole grain rigatoni
2 Tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
Salt & pepper, to taste
4 Tablespoons chopped fresh sage, split
3 cups cubed butternut squash
3 cups coarsely chopped Swiss chard
1 can (15 ounces) white beans, rinsed and drained
1/2 cup grated parmesan cheese
DIRECTIONS
- In large pot, cook pasta according to directions. Drain, reserve 1.5 cups of the cooking water and set pasta aside.
- In same pot, sauté oil, onion, garlic, salt, pepper and 2 Tablespoons sage for 3 minutes. Add squash cubes, chopped chard and adjust salt and pepper to taste. Sauté for 10 minutes.
- Add in beans, reserved pasta water and cooked pasta. Simmer another 10 minutes.
- Remove from heat, stir in 2 Tablespoons sage and top with cheese. Optional: Put pot under broiler for 5 minutes, until cheese browns.
Nutrition
Facts |
| Serv. size 2 cups (228g) |
| Servings 6 |
| Calories 389 |
Fat Cal. 72 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
8g |
10% |
Total Carb. |
67g |
20% |
Sat. Fat |
2g |
10% |
Fiber |
5g |
20% |
Trans Fats |
0g |
|
Sugars |
2g |
|
| Cholest. |
7mg |
2% |
Protein |
18g |
|
| Sodium |
371mg |
15% |
|
|
|
|
| Vitamin A |
170% |
Vit. C |
35% |
Calcium |
20% |
Iron |
30% |
|