Braised Cauliflower & Squash Penne Pasta

By á-1968

330 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 4 mg Cholesterol; 56 g Carbohydrates; 11 g Protein; 9 g Fiber; 594 mg Sodium; 475 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1/2 vegetable, 1/2 fat

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 large cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 4 cups “no-chicken” broth (see Tips) or vegetable broth
• 8 ounces whole-wheat penne (about 3 cups)
• 2 cups 1-inch cauliflower florets
• 2 cups 1-inch pieces peeled butternut squash (see Tips)
• Freshly ground pepper to taste
• 1/4 cup finely shredded Pecorino Romano cheese

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from eatingwell.com

Preparation

Step 1

In this braised cauliflower and squash penne pasta recipe, we cook the pasta and vegetables in broth rather than water to make this warming vegetarian pasta extra flavorful. The starch from the pasta and vegetables combines with the broth as it simmers and creates a silky sauce. And you can make the whole dish in just one pot, so cleanup is a breeze.

8 ounces whole-wheat penne (about 3 cups)

Heat oil in a large saucepan over medium-high heat. Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute. Add broth, penne, cauliflower and squash. Bring to a boil over high heat. Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, 14 to 16 minutes. Remove from heat, stir in pepper and let stand for 5 minutes. Serve topped with cheese.