Friday's Recipe: 11/30/07

Fresh Vegetable Penne

Okay...so I admittedly haven't made this. But, it sounds yummy and if I thought there was even a CHANCE that I could get DJ to eat it, I'd make it in a heartbeat. So, I make you all my taste testers.

Tip: Buy already peeled & cubed squash to make it super easy.

Ingredients
1 (2-pound) butternut squash, peeled and cut into 1 1/2-inch cubes

Vegetable cooking spray

1 tablespoon olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup chopped leek (about 1 medium)

1/2 teaspoon minced fresh garlic

1 1/2 cups vegetable or chicken broth
1/2 cup fat-free half-and-half

16 ounces uncooked penne pasta

1/2 cup frozen baby sweet peas

1 tablespoon chopped fresh sage leaves

1/8 to 1/4 teaspoon dried crushed red pepper

1/4 cup shredded Italian three-cheese blend

Garnish: fresh sage leaves

Preparation:

Place squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.

Bake at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and sauté 5 minutes or until tender and lightly browned. Add garlic, and sauté 1 minute. Remove from heat, and set aside.

Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.

Cook pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to coat. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.

Yield: Makes 6 servings

Nutritional Information:
CALORIES 386(11% from fat); FAT 4.8g (sat 1.3g,mono 1.7g,poly 0.3g); PROTEIN 14g; CHOLESTEROL 3.3mg; CALCIUM 132mg; SODIUM 1149mg; FIBER 6.1g; IRON 3.6mg; CARBOHYDRATE 73g

Ellen Wade, Roanoke, Virginia ,

Southern Living, APRIL 2005