Whole Wheat Pasta with Roasted Squash Recipe Video

This classic Italian main dish is a complete meal and it can be prepared by boiling the dish.

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
Main Ingredient

Ingredients

 Pine nuts2 Tablespoon, toasted (Italian Classics, Grocery Dept)
 Whole wheat fusilli8 Ounce (1/2 Box)
 Butternut squash20 Ounce, cleaned and cut into 3/4 inch dice (1 Package, Food You Feel Good About)
 Red onion1⁄2 , peeled, 1/2-inch dice to make about 1 1/2 cups
 Basting oil1 Tablespoon (Wegmans)
 Salt To Taste
 Pepper To Taste
 Chopped escarole15 Ounce (1 Package, Fresh, Food You Feel Good About)
 Pancetta4 Ounce (1 Package, Citterio Mini-Cubes Recipe Ready, Deli Dept)
 Peeled garlic3 Clove (15 gm), minced (Food You Feel Good About)
 Dry white wine1⁄2 Cup (8 tbs)
 Alfredo sauce13 Ounce (1 Container, Italian Classics, Dairy Dept)
 Grated parmigiano reggiano cheese2 Tablespoon (Italian Classics)

Nutrition Facts

Serving size

Calories 688 Calories from Fat 317

% Daily Value*

Total Fat 36 g55.5%

Saturated Fat 14.3 g71.4%

Trans Fat 0 g

Cholesterol 71.4 mg

Sodium 993.3 mg41.4%

Total Carbohydrates 72 g24.1%

Dietary Fiber 12.8 g51%

Sugars 9 g

Protein 25 g49.6%

Vitamin A 347.5% Vitamin C 64.6%

Calcium 17% Iron 18.7%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 450 degrees.

1. Toss squash and onions with basting oil in large bowl; season to taste with salt and pepper. Spread in a single layer on baking sheet. Roast about 20 min, or until vegetables are well-caramelized and tender.

2. Blanch escarole 2-3 min in large pot of boiling salted water. Drain; transfer to bowl of ice water. Drain and set aside.

3. Add pancetta to skillet on MEDIUM. Cook, stirring, 3-5 min, until crisp and brown. Remove from pan; drain on paper towels. Return to pan. Add garlic. Cook, stirring, 1-2 min, until tender.

4. Add wine. Cook, stirring to loosen browned bits on bottom of pan. Simmer about 4 min, until liquids are reduced by half. Stir in alfredo sauce.

5. Bring to simmer; add escarole and black pepper to taste. Stir to blend. Add pasta; toss until well-combined. Stir in squash and onions, then pine nuts. Top with cheese.

Editors Review

Incorporate some whole wheat pasta by whiping up this classic recipe by Chef Mark. The pancetta flavored sauce and roasted squash create amazing flavors when tossed with the pasta. A colorful medley for you to try on a dull day.
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