Parsnip and Butternut Squash Pasta

This pasta is amazing. It's naturally sweet from the parsnips and butternut squash, savory from the onions, herbs, and Parmesan, and creamy yet light. What else could you possibly ask for? It'll hit the spot and packs in the vegetables while pleasing people just looking for some hearty pasta. There's a little prep work involved, but all in all, this comes together quickly enough for a time-pressed weeknight.

While this dish could easily stand on its own, I made some macadamia tilapia to go along with it. I picked it up pre-coated at Whole Foods so I could just throw it on the stove when there was about 15 minutes to go on the pasta. However, you could easily substitute another protein if you prefer.

Difficulty: medium-easy
Time: 1 hr 15 min
Cost: $15.27

Nutrition and recipe below the jump!



Pasta and Butternut Squash Pasta
Ingredients:
1 tbsp olive oil
3/4 c sweet onion, diced
2 garlic cloves, minced
1.5 c parsnip, chopped (1/2" cubes)
3.5 c butternut squash, chopped (1/2" cubes)
1 tsp sage, dried
1/4 tsp allspice
1/2 tsp black pepper
1/4 tsp nutmeg
12 oz whole wheat penne
1/2 c reduced fat parmesan, grated
1 tbsp fake butter
2 tbsp flour, all-purpose
1 c skim milk

Get oven pre-heating to 375 degrees.

Get a large pan heating over medium-high heat. Add the olive oil, swirling to coat. Toss in the onion and garlic. Saute for 3 minutes, stirring occasionally to keep from burning. Add the squash and parsnips and saute for another 10 minutes.

Add the spices - sage, allspice, 1/4 tsp of black pepper, and nutmeg. Mix well and then remove the mixture from the heat.

Next, get a pot of water boiling and cook the pasta according to the directions on the box. Skip the salt and any butter or oil. Drain the pasta when it's done, but reserve 1 cup of the water from cooking the noodles.

Coat a 9x13 glass baking dish with cooking spray. Combine the squash mixture, the cooked pasta, and 1/4 c of the parmesan in a bowl. Mix and then put into the glass baking dish. Spread evenly.

Heat a pot over medium heat. Add the butter, swirling to coat. Add the flour and whisk constantly (with a whisk you can use in your pan) for 3 minutes straight. Pour in the milk and continue to cook and whisk for 5 minutes. Slowly drizzle in the reserved 1 cup of cooking liquid as you whisk, cooking for 2 minutes after you finish adding it. Add the remaining 1/4 tsp of black pepper.

Pour the now-thickened milk mixture over the pasta. Sprinkle the remaining 1/4 c of Parmesan over the top evenly.

Bake for 30 minutes. Enjoy!

Servings: 6
Serving size: 4.5" x 3" rectangle
Nutrition: calories 329; carbs 65g; fat 6g; protein 11g; sodium 206mg; iron 15mg