Butternut Squash & Linguine

Ingredients

• 1/2 box Dreamfields Linguine
• 2 teaspoons olive oil
• 1 tablespoon minced garlic
• 4 cups butternut squash pieces (about 1-inch pieces)
• 1/2 cup dry white wine or reduced-sodium, fat free chicken broth
• 1/4 teaspoon salt
• 1/4 cup chopped fresh sage or 4 teaspoons dried sage
• 1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
• Crumbled cooked prosciutto or bacon, optional
• Additional cheese, optional
• Toasted chopped walnuts, optional

Preparation

1. Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
2. Meanwhile, heat olive oil in large nonstick skillet over medium heat until hot. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
3. Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, if desired.

Preparation Time

20 minutes

Cook Time

22 minutes

Nutrition information (1/4 of recipe):

Calories:	304		Total Fat:	6g
Cholesterol:	7mg		Protien:	9g
Carbohydrates:	52g		Sodium:	213mg

Serves

Servings 4-6

Source

Dreamfields Pasta

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