PAPPARDELLE WITH ROASTED WINTER SQUASH, ARUGULA, AND PINE NUTS

PAPPARDELLE WITH ROASTED WINTER SQUASH, ARUGULA, AND PINE NUTS image

Yield 6 2 cups

Number Of Ingredients 13

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4 cups (1-inch) cubed peeled butternut squash
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon salt, divided
Cooking spray
8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine (MolinodiFerro makes a nice gluten free fettuccine www.molinodiferro.com)
1 tablespoon butter (or Earth Balance)
2 tablespoons pine nuts
1 tablespoon chopped fresh sage
2 garlic cloves, minced
2 cups trimmed arugula
1/2 cup (2 ounces) grated fresh Asiago cheese
1/2 teaspoon coarsely ground black pepper

Steps:

Preheat oven to 475°. Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally. While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid. Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately. Nutritional Information Calories:270 (27% from fat) Fat:8.2g (sat 3.5g,mono 2.9g,poly 1g) Protein:9.8g Carbohydrate:41.6g Fiber:4.8g Cholesterol:14mg Iron:2.4mg Sodium:249mg Calcium:162mg