Low Sodium Penne with Roasted Acorn Squash
Servings
2Serving size
2 ounces pasta with veggiesThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1 spray Spray olive oil |
| 16 ounces Acorn squash (about 1 small, halved and seeded) |
| 3 quart Water |
| 4 ounce Whole Wheat Pasta (or gluten-free pasta) |
| 2 tsp. Olive oil |
| 2 Large stalk Celery, raw (sliced crosswise) |
| 1 Large Shallots, raw (peeled and sliced thinly) |
| 2 Tbsp. Pine nuts |
| 1 to taste Black pepper |
| 1/4 cup White wine |
| 1 Ounce Arugula, raw |
| 3 ounce Gouda cheese (shredded) |
Instructions
When the squash is cool cut 1/2 of it into large 3/4 inch cubes. (Put the other half in the fridge for another use.)
Place the water in a large sauce pan over high heat. When the water is boiling, add the penne pasta.
While the pasta is cooking, place a large non-stick skillet over medium heat. Add the celery, shallots and pinenuts. Cook, stirring frequently, for about 10 minutes. Adjust the heat so that none of the ingredients brown, but cook gently.
When the pasta is done, drain, but reserve 1 cup of the cooking water. Add the drained pasta to the skillet with the shallots and celery. Add the white wine, salt and pepper and toss well.
Increase the heat to medium-high. Cook, tossing frequently, for about 3 minutes. Add the pasta water 1/4 cup at a time to help create a sauce. (You may only need about 1/2 cup.)
Add the cubed squash and arugula. Cook for one minute. Add the smoked gouda and cook for about a minute until the cheese is melted. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Acorn squash means Fall to me. This is a great savory dish that’s warm and comforting for those cool fall evenings. Note that it uses only half of the acorn squash, leaving the other half for recipes or a fine lunch.