Pappardelle with Roasted Winter Squash, Arugula and Pine Nuts

Cooking Light, 2004

Makes 6 servings

    4 cups cube, peel butternut squash (1 in. pieces)              
    2 tablespoons balsamic vinegar                                 
    2 teaspoons olive oil                                          
    1/2 teaspoon salt divided                                      
    Cooking spray                                                  
    8 ounces uncook pappardelle or fettucine                       
    1 tablespoon butter                                            
    2 tablespoons pine nuts                                        
    1 tablespoon chop, fresh sage                                  
    2 cloves garlic minced                                         
    2 cups trimmed arugula                                         
    2 ounces asiago cheese (1/2 c.)                                
    1/2 teaspoon pepper                                            

Preheat oven to 475°.

Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl, toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.

While squash bakes, cook pasta according to the package directions, omitting salt and fat.  Drain in a colander over a bowl, reserving 1 tbsp. cooking liquid.

Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl, toss gently to combine.  Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately. 

Serving size; about 2 cups
CALORIES 270 (27% from fat); FAT 8.2g (sat 3 5g, mono 2.9g. poly 1g): PROTEIN 9.8g CARB 41.6g FIBER 4.8g, CHOL 14mg IRON 2.4mg SODIUM 249mg CALC 162mg

MY NOTE: It turned out a little dry so I would add some evoo or pasta water to the pasta to make it a little saucier.  Also, I used beet greens instead of arugula and it was tasty.

MXF