Penne with Butternut Squash and Pesto

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30 minutes or fewer

Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)

  • SERVINGServings

Ingredients

  • 1/4 cup prepared pesto, divided
  • 1 cup chopped frozen onions
  • 1 1/4 lb. frozen diced butternut squash, about 4 cups
  • 2/3 cup low-sodium vegetable broth
  • 3/4 lb. whole-wheat penne

Preparation

  1. Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
  2. Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 489
  • Carbohydrate Content: 87 g
  • Cholesterol Content: 5 mg
  • Fat Content: 9 g
  • Fiber Content: 10 g
  • Protein Content: 16 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 332 mg
  • Sugar Content: 7 g