Butternut Squash and Mushroom Pasta
8 oz. dry whole wheat penne pasta
1 tbsp. Kowalski's Extra Virgin Olive Oil
8 oz. Kowalski's Gourmet Blend Mushrooms
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2-3 oz. fresh goat cheese, to taste
2 cups leftover Roasted Butternut Squash, warmed gently in the microwave
2 tbsp. thinly sliced green onions
- freshly grated Parmesan cheese, to taste
- chopped fresh Italian parsley, to taste
In a large pot of unsalted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approximately ó cup of pasta cooking water from the pot and reserve it. While pasta cooks, heat oil in a large sauté pan over medium-high heat; cook mushrooms in oil until dark brown (6-8 min.), stirring frequently. Season mushrooms with salt and pepper. Drain pasta; return to cooking pot and add goat cheese. Stir pasta and cheese together, adding hot reserved pasta water a bit at a time until sauce reaches desired consistency. Fold in mushrooms and squash. Adjust seasonings and serve immediately, garnishing individual portions with salt, pepper, green onions, Parmesan cheese and parsley.
ROASTED BUTTERNUT SQUASH: Toss peeled, seeded and ." cubed squash with olive oil until lightly coated; season with salt and pepper. Roast on a parchment-lined baking sheet in a preheated 450° oven until edges are browned and squash is tender (about 25 min.), turning once.
Note: 14 oz. of raw prepared squash cubes will yield about 2 cups cooked squash. Find peeled and cut raw squash in the Produce Department.
Nutrition Information per Serving:
Total Calories: 326
Total Fat: 8 g
Saturated Fat: 3 g
Fiber: 9 g
Sodium: 68 mg
Rich in vitamin C, several B vitamins, magnesium, copper, selenium and more than a day's worth of vitamin A.