Penne with Squash and Black Beans

Author: Canadian Living

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

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1 sweet red pepper chopped
  • 3 cups peeled and cubed butternut squashes
  • 1 1/2 teaspoon crumbled dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cups vegetable stock
  • 19 oz black beans drained and rinsed
  • 3 cups penne pasta
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

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
  • Fibre 0.0
  • Folate 80.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 95.0
  • Vitamin C 122.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Penne with Squash and Black Beans

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