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.
- 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
- 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.
Nutritional Facts for Winter Squash Rigatoni
Daily Value %*
* Daily Value % based on a 2000 calorie diet.