Penne with Squash and Black Beans
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 467 |
| pro | 20 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 82 g |
| fibre | 13 g |
| chol | 7 mg |
| sodium | 1,014 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 31 |
| vit A | 95 |
| vit C | 122 |
| folate | 80 |
A cheesy, veggie-filled pasta dish that's sure to please. Go ahead and make extra, it's just as good reheated for lunch.
Ingredients
- 1 tbsp 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 tsp crumbled dried sage
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup vegetable stock
- 19 oz black beans, drained and rinsed
- 3 cups penne pasta
- 1/3 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Preparation
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.
Additional information :
Variation
Penne with Squash and Lima Beans: Substitute 2 cups (500 mL) frozen baby lima beans for the black beans; add to pasta just before draining.
Source : Canadian Living Magazine: October 2004
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