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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, about 1 1/2 cups each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 1 1/2 cups each
Yield:
4 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil3 large cloves garlic, minced1teaspoondried thyme¼teaspooncrushed red pepper4 cups “no-chicken” broth (see Tips) or vegetable broth8 ounces whole-wheat penne (about 3 cups)2cups1-inch cauliflower florets2 cups 1-inch pieces peeled butternut squash (see Tips)Freshly ground pepper to taste¼cupfinely shredded Pecorino Romano cheese
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
3 large cloves garlic, minced
1teaspoondried thyme
¼teaspooncrushed red pepper
4 cups “no-chicken” broth (see Tips) or vegetable broth
8 ounces whole-wheat penne (about 3 cups)
2cups1-inch cauliflower florets
2 cups 1-inch pieces peeled butternut squash (see Tips)
Freshly ground pepper to taste
¼cupfinely shredded Pecorino Romano cheese
DirectionsHeat 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.TipsIn this vegetarian pasta, we like to use “no-chicken” broth (made from a vegetable base) for its rich flavor and pale golden color instead of darker vegetable broth.For convenience, try using butternut squash that is already peeled and cubed. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.Originally appeared: EatingWell Magazine, September/October 2013
Directions
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.TipsIn this vegetarian pasta, we like to use “no-chicken” broth (made from a vegetable base) for its rich flavor and pale golden color instead of darker vegetable broth.For convenience, try using butternut squash that is already peeled and cubed. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.
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.
Tips
In this vegetarian pasta, we like to use “no-chicken” broth (made from a vegetable base) for its rich flavor and pale golden color instead of darker vegetable broth.
For convenience, try using butternut squash that is already peeled and cubed. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.
Originally appeared: EatingWell Magazine, September/October 2013
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Nutrition Facts(per serving)322Calories7gFat53gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
