Vegetarian

Roasted Squash Penne with Autumn Pesto is for Dinner.

Roasted Squash Penne with Autumn Pesto takes 30 minutes to prepare.

Roasted Squash Penne with Autumn Pesto takes 30 minutes to cook.

Roasted Squash Penne with Autumn Pesto makes 8 servings.

The ingredients for Roasted Squash Penne with Autumn Pesto are:

.5 cup chipped walnuts, toasted
1 inch ginger, peeled & grated or minced
2 cloves garlic, grated or mashed into a paste with salt
1 tsp lemon zest, plus juice of .5 lemon (about 2 TBSP)
1 cup baby spinach or farm-bundled spinach, packed
1 cup flat leaf parsley, packed
salt & pepper
1/3 cup extra virgin olive oil plus 2 TBSP
1.5-2 lb butternut squash or sugar pumpkin peeled & cubed
1 tsp sweet paprika
freshley grated nutmeg
1 pound whole wheat penne
0.5 cup grted parmigiano reggiano cheese

Here is how you make Roasted Squash Penne with Autumn Pesto:

Makes 8 1.5 cup servingsPre-heat oven to 400 degreesPlace parsley, spinach, ginger, garlic, toasted nuts, lemon zest & juice, salt & pepper in food processor. While processing stream in 1/3 cup of olive oil to form a pesto sauce.Drizzle the pumpkin cubes with 2 TBSP olive oil and season with salt, pepper, paprika & nutmeg. Roast 15 minutes, turn the cubes over & roast another 15 minutes.Meanwhile, bring the water to a boil for the pasta. Cook the pasta exactly 8 minutes. Before draining remove 1 cup of starchy water from the pasta, then drain & quickly return to the hot pot. Add reserved water & pesto and toss to coat. Gently mix in the roasted squash cubes and serve with a sprinkle (or lots) of the grated cheese.Number of Servings: 8Recipe submitted by SparkPeople user CPRTCHR.

The nutritional information for Roasted Squash Penne with Autumn Pesto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 442.6

• Total Fat: 34.0 g
• Cholesterol: 4.0 mg
• Sodium: 42.4 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 6.3 g
• Protein: 8.7 g

The dietary needs meet for Roasted Squash Penne with Autumn Pesto is Vegetarian