Farfalle With Winter Squash Sauce
Creamy, sweet butternut squash puree, enriched with Parmesan cheese and flecked with red bell pepper and raisins, makes a delicious and unusual pasta sauce. This dish provides ample amounts of beta-carotene, and also Vitamin C, folate, selenium, and several B vitamins.
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1/3 cup raisins
1 cup boiling water
8 ounces Farfalle (bow-tie) pasta
1 tablespoon olive oil
1 large red bell pepper, diced
4 cloves garlic, minced
2 packages (9 ounces each) winter squash puree, thawed
1 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons reduced-fat cream cheese (neufchatel)
1/3 cup grated parmesan cheese
- In a small bowl, soak the raisins in boiling water for 5 minutes, or until plump. In a large pot of boiling water, cook the pasta according to package directions. Drain, reserving 1/3 cup of the cooking liquid.
- While the pasta cooks, in a large skillet, heat the oil over medium heat. Add the bell pepper and garlifc; cook, stirring frequently for 5 minutes, or until the pepper is tender. Add the squash puree, sage, salt, and black pepper; cook until heated through.
- Stir in the raisins and their soaking liquiud and the cream cheese, and cook until the cream cheese has melted. Transfer to a large bowl. Add the pasta, the reserved cooking liquid, and the Parmesan; toss to combine.
Makes 4 servings