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Harvest Whole Wheat Pasta with Escarole & Butternut Squash

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 2 cups) contains 550 calories, 47 g carbohydrate, (10 g fiber), 13 g protein, 16 g fat, (6 g saturated fat), 45 mg cholesterol, and 640 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 550
  • Servings: 4
  • Active Time: 35 minutes
  • Total Time to Make: 35 minutes

Ingredients

Directions

  1. Preheat oven to 450 degrees. Toss squash, onions, and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast, about 20 min, until vegetables are well-caramelized and tender. Set aside.
     
  2. Blanch escarole 2-3 min in large pot of boiling, salted water. Drain; transfer to bowl of ice water. Drain and set aside.
       
  3. Add pancetta to skillet on MED. Cook, stirring, 3-5 min, until crisp and brown. Remove from pan; drain on paper towels. Return to pan. Add garlic; cook, stirring, 1-2 min, until tender. Add wine; cook, stirring to loosen browned bits on bottom of pan. Simmer about 4 min, until liquids are reduced by half. Stir in alfredo sauce.
     
  4. Bring to simmer; add escarole and black pepper to taste. Stir to blend. Add cooked pasta; toss until well-combined. Stir in squash, onions and pine nuts. Top with cheese.
Chef Tips
To toast pine nuts, preheat oven to 375 degrees and place nuts in dry pan. Toast 5-6 min, until golden-brown.

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