Low Fat Pasta with Roasted Butternut Squash Onions Sage Recipe

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Recipe Category: Low-Fat

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Low Fat Pasta With Roasted Butternut Squash Onions Sage Recipe

Ingredients

  • 1 pound butternut or acorn squash, peeled, cut into 1-inch pieces , 1/4 inch thick, about 1 1/2 cups
  • 1 onion, peeled and thinly, sliced
  • 1 tablespoon slivered fresh sage leaves, or 1 teaspoon dried rubbed sage
  • 1 1/2 teaspoon olive oil
  • salt & freshly ground black pepper, to taste
  • 1 ounce canadian bacon, cut into, matchsticks , 1/4 cup
  • 6 ounces dried pasta, such as bow ties or wheels
  • 1 cup diced ripe tomatoes
  • 3 tablespoons chopped green olives
  • 1/4 cup freshly grated parmesan cheese

    • Method

  • Position rack in lower third of oven.
  • Preheat oven to 450°F.
  • On a baking sheet with sides, toss squash, onions, sage, oil, salt and pepper.
  • Spread out in an even layer and roast for 15 to 20 minutes, stirring once, or until the vegetables are beginning to brown.
  • Toward the end of cooking, stir in Canadian bacon.
  • Meanwhile, cook pasta in a large pot of boiling salted water until a dente, 8 to 10 minutes.
  • Drain and return to the pot Add the roasted vegetables, tomatoes and olives; toss to combine.
  • Serve with Parmesan cheese.
  • Makes 2 servings.
  • Calories per serving: 21 grams protein, 10 grams fat 2 grams saturated fat, 97 grams carbohydrate; 900 mg sodium; 14 mg cholesterol; 5 grams fiber

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