Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
#127687 - 12/04/04 07:54 PM
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Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
Easy and filling, this handsome entrée is a good choice for a weeknight vegetarian dinner.
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
1 tablespoon butter margarine
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 I would just leave this out
1/2 teaspoon coarsely ground black pepper
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.
Yield: 6 servings (serving size: about 2 cups)
CALORIES 270 (27% from fat); (as it was) FAT 8.2g (satfat 3.5g, monofat 2.9g, polyfat 1g); PROTEIN 9.8g; CARBOHYDRATE 41.6g; FIBER 4.8g; CHOLESTEROL 14mg; IRON 2.4mg; SODIUM 249mg; CALCIUM 162mg;
Cooking Light, DECEMBER 2004
I think sweet potato that is shaved with a Y style veg peeler would be a good substitute if you don't like squash. I would put cheese on other's pasta but not mine. Also good pappardelle pasta would be worth buying for this.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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I noticed all of the recipes that you've posted. Wow, you've been busy typing. Thanks. 
This one looks yummy.
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I just cut and paste from the Cooking Light website. But this month's issue had so many good ones!
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Oh good. I pictured you sitting there typing them all and felt bad.
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