Butternut Squash and Fried Sage Pasta

Savory cheese, and wonderful filling pasta, this is one healthy, but hearty meal.

Ingredients: 

8 oz whole-wheat penne
1 tbsp olive oil
8 sage leaves
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan

squash
Instructions: 

Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5-7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minutes. Serve, garnished with cheese and sage.

 
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