Italian

Harvest Whole Wheat Pasta is for Dinner.

Harvest Whole Wheat Pasta takes 35 minutes to prepare.

Harvest Whole Wheat Pasta takes 30 minutes to cook.

Harvest Whole Wheat Pasta makes 4 servings.

The ingredients for Harvest Whole Wheat Pasta are:

1/2 box Whole Wheat Fusilli
(prepared per pkg directions, keep warm)
20 oz Butternut Squash, 3/4-inch dice
1 1/2 cups red onion, peeled, 1/2-inch dice
1 Tbsp Olive Oil
Salt and pepper
15 oz Fresh Chopped Spinach
4 oz Italian Classics Diced Pancetta
3 cloves minced Garlic
1/2 cup red wine vinegar
1 cup Italian Classics Alfredo Sauce
2 Tbsp Shredded Parmigiano-Reggiano Cheese

Here is how you make Harvest Whole Wheat Pasta:

Directions:Preheat oven to 450 degrees. Toss squash and onions with basting oil in large bowl; season to taste with salt and pepper. Spread in a single layer on baking sheet. Roast about 20 min, or until vegetables are well-caramelized and tender. Set aside. Blanch escarole 2-3 min in large pot of boiling salted water. Drain; transfer to bowl of ice water. Drain and set aside. 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. Bring to simmer; add escarole and black pepper to taste. Stir to blend. Add pasta; toss until well-combined. Stir in squash and onions, then pine nuts. Top with cheese.Serving Size: Makes 4 servings, 2 cups each.Number of Servings: 4Recipe submitted by SparkPeople user KERRIJ82.

The nutritional information for Harvest Whole Wheat Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 565.3

• Total Fat: 25.3 g
• Cholesterol: 32.0 mg
• Sodium: 1,028.4 mg
• Total Carbs: 69.7 g
• Dietary Fiber: 13.0 g
• Protein: 19.4 g

Harvest Whole Wheat Pasta is Italian cuisine.