A cheesy, veggie-filled pasta dish that's sure to please. Go ahead and make extra, it's just as good reheated for lunch.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2004
Ingredients
Method
In large skillet, heat oil over medium heat; fry onion, garlic, red pepper, squash, sage, salt and pepper until onion is softened, about 5 minutes. Add stock and bring to boil; reduce heat, cover and simmer until squash is tender, about 12 minutes. Add black beans; heat through.
Meanwhile, in large pot of boiling salted water, cook penne until tender but firm, 8 minutes. Drain and return to pot, reserving 3/4 cup (175 mL) cooking liquid. Add squash mixture and half of the Parmesan cheese; toss to coat. Add enough of the cooking liquid to moisten, if necessary. Sprinkle with remaining cheese and parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 1014 mg
- Protein 20 g
- Calories 467.0
- Total fat 8 g
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 82 g
%RDI
- Iron 31.0
- Folate 80.0
- Calcium 21.0
- Vitamin A 95.0
- Vitamin C 122.0
