Whole Wheat Penne with Butternut Squash & Roasted Red Pepper Sauce
Ingredients
The vegetables
-
1
large
cauliflower
-
4
cups
diced butternut squash
-
1
large
red bell pepper
The sauce
The pasta
-
8
ounces
whole wheat penne
Optional garnish
-
½
cup
shredded Parmesan cheese
Seasoning
Instructions
- Preheat the oven to 400ºF.
- Prepare two baking sheets, placing cauliflower on one and butternut squash with red pepper on the other.
- Coat vegetables with olive oil and season with salt and pepper.
- Roast for 20 minutes, stir, then roast for another 20 minutes until tender and slightly browned.
- Allow roasted vegetables to cool slightly, then blend with ½ cup of broth until smooth, adding more broth if necessary.
- In a large bowl, mix the sauce with cooked penne and roasted cauliflower, then serve.
- For optional crispy Parmesan circles, heat the oven to 425ºF, place cheese in circles on a baking sheet, and bake until crispy.
Nutrition Facts (estimated)
Servings
4
Calories
348
Total fat
5g
Total carbohydrates
61g
Total protein
16g
Sodium
368mg
Cholesterol
9mg
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