Rigati with Butternut Squash & Mushrooms

Each serving (1¾ cups) contains 510 calories, 80 g carbohydrate, (4 g fiber), 15 g protein, 17 g fat, (7 g saturated fat), 20 mg cholesterol, and 440 mg sodium.

Rigati with Butternut Squash & Mushrooms

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    tsp Wegmans Tuscan Seasoning Shak'r

  • 1

    Tbsp Wegmans Pure Olive Oil

  • 1

    pkg (20 oz) Food You Feel Good About Cleaned & Cut Butternut Squash

  • Salt and pepper to taste

  • cups Italian Classics Parmesan Cream Sauce (Prepared Foods)

  • 2

    Tbsp Italian Classics Toscano Extra Virgin Olive Oil

  • 2

    pkgs (5 oz each) Food You Feel Good About Sliced Shiitake Mushrooms

  • 3

    cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced

  • 1

    pkg (17.6 oz) Wegmans Organic Bucati Rigati

  • 2

    Tbsp Italian Classics Parmigiano-Reggiano Grated Cheese (Cheese Shop)

  • 2

    Tbsp thinly sliced Food You Feel Good About Italian Parsley

  • Crushed red pepper, for garnish

Directions

1.Preheat oven to 350 degrees. Add Tuscan seasoning and olive oil to large bowl. Mix to combine. Add squash; toss to coat. Arrange in single layer on parchment paper-lined baking sheet. Roast 30-45 min, turning halfway through, until browned and tender. Season to taste with salt and pepper. 2.Transfer squash to food processor; process 2-3 min, occasionally scraping down sides, until pureed. Add squash puree and cream sauce to mixing bowl; whisk to blend. Set aside. 3.Heat olive oil in braising pan on MED-HIGH. Add mushrooms; season to taste with salt and pepper. Cook, stirring occasionally, about 8 min, until soft and browned. Add garlic; cook, stirring, 2 min. Reduce heat to LOW; add squash mixture. Stir. Let simmer while pasta cooks. 4.Add pasta to stockpot of boiling, salted water; cook about 6 min, until al dente. Drain pasta, reserving hot pasta water. 5.Combine pasta and squash mixture; stir to evenly coat pasta. Add up to 1 1/2 cups reserved pasta water to adjust creaminess and texture. Add grated cheese and parsley; sprinkle generously with black pepper. Serve with crushed red pepper flakes.


Nutrition

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