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Winter Squash Rigatoni

Entree, Fall/Winter, Seasons, Special Diets, Vegetarian

Swiss chard plays a supporting roll in this filling and nutrient-packed dish. Make this meal your own by substituting a different variety of winter squash or bean.

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

Serves

6

1In large pot, cook pasta according to directions. Drain, reserve 1.5 cups of the cooking water and set pasta aside.
2In 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.
3Add in beans, reserved pasta water and cooked pasta. Simmer another 10 minutes.
4Remove from heat, stir in 2 Tablespoons sage and top with cheese. Optional: Put pot under broiler for 5 minutes, until cheese browns.

Nutritional Facts for Winter Squash Rigatoni

2 cups

6

Daily Value %*

19%

12%

10%

2%

15%

22%

20%

36%

170%

35%

20%

30%

* Daily Value % based on a 2000 calorie diet.

There are One Comment on this recipe

  • calista says:

    Tried this recipe last night and it was delicious! Great to find veggie recipes that aren’t loaded with cheese! I have now ordered your book.
    Wales,UK

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