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Baked Pasta with Butternut Squash and Ricotta

Weight Watchers online recipes
Healthy Units: 5
Servings: 8
Posted by Scarehair (Carrie)
2/27/08

Preparation Time: 25 min
Cooking Time: 60 min
Level of Difficulty: Moderate

This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich
butternut squash, toasted walnuts, ricotta and Parmesan cheese.

My notes: Since I was roasting squash I added another pan of zucchini and red peppers
to roast. I added the extra roasted veggies as I tossed the pasta with the sauce. The
thyme was good, next time I would like to try it with sage. I think adding extra herbs
would be better as well as not skimping on the pepper. This dish got my kids to eat
veggies. I saut\u00e9ed 8 oz button mushroom in a pan sprayed with PAM and added that to
the extra roasted veg. I also used the new Barilla Whole Grain pasta which is 2 g of fiber
more per serving than whole wheat pasta.

2 sprays cooking spray
20 oz Butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup fat-free skim milk
2 Tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp thyme, fresh, chopped, divided
1/2 cup part-skim ricotta cheese
1/3 cup grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup chopped walnuts, toasted

Preheat oven to 375\u00baF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart
baking dish with cooking spray.
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes.
Place in a large bowl and mash.
Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for
about 10 minutes, cook pasta according to package directions; drain and return to pot.

In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil
over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring
often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2
1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then
sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots,
161
about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of
thyme. Yields about 1 cup per serving.
162
Brussels Sprouts and Carrots with Almonds

Category: Vegetables
Source: "Cooking Light, September 1999
Healthy Units: 1
Servings: 4 (about 3/4 cup)
Posted by CrissyBear (Christine)
February 29, 2008

"If your Brussels sprouts are really big, you may want to cut them into six
wedges."

CrissyBear's Note: This is a colorful, fresh and delicious side dish--the veggies
are not overpowered by butter or brown sugar and the toasted almonds add a
great gourmet touch. I use small baby carrots and cooked together with Brussels
sprouts.

1 tablespoon butter or stick margarine
1 1/2 cups carrot -- julienne-cut
3 cups Brussels sprouts -- (about 3/4 pound) trimmed and quartered
2 tablespoons fresh parsley -- minced
1 tablespoon sliced almonds -- toasted
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Melt butter in a large nonstick skillet over medium-high heat. Add the carrot;
saut\u00e9\u201a 4 minutes. Reduce heat to medium. Add Brussels sprouts; saut\u00e9\u201a 5
minutes or until crisp-tender. Add parsley and remaining ingredients; cook 30
seconds or until the sugar melts, stirring constantly.

NUTRITION PER SERVING: CALORIES 84(42% from fat); FAT 3.9g (sat
1.9g,mono 1.4g,poly 0.4g); PROTEIN 3g; CHOLESTEROL 8mg; CALCIUM
47mg; SODIUM 208mg; FIBER 4.4g; IRON 1.3mg; CARBOHYDRATE 11.3g

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