Serves 4
INGREDIENTS
- 8 oz whole-wheat penne
- 1 tablespoon olive oil
- 8 sage leaves
- 1 medium red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 medium butternut squash (about 2 lb), peeled, seeded and cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan
PREPARATION
- Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
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