Pasta with Winter Squash and Pine Nuts

The texture of the squash breaks down as it cooks to create a smooth,
hearty
sauce for the pasta in this one-dish meal. The slightly sweet squash
contrasts with the sharp Parmesan cheese. Use the grating attachment of a
food
processor to shred the squash.

2 tablespoons butter
2 tablespoons pine nuts, toasted
1 tablespoon chopped fresh sage
1 teaspoon olive oil
1 garlic clove, minced
2 1/2 cups water, divided
1 pound butternut squash, peeled, seeded, and shredded
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
12 ounces uncooked penne (tube-shaped pasta)
1 cup (4 ounces) finely shredded Parmesan cheese, divided

Melt 2 tablespoons butter in a large nonstick skillet over medium-high
heat until lightly browned. Add pine nuts and sage; remove from heat.
Remove from pan, and set aside. Heat olive oil in pan over medium-high
heat. Add garlic to pan, and saute30 seconds. Reduce heat to medium. Add
1 cup water and squash to pan. Cook for 12 minutes or until water is
absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time,
stirring occasionally until each portion of wateris absorbed before adding
the next (about 15 minutes). Stir in sugar, salt, and pepper. Cook pasta
according to package directions, omitting salt and fat. Drain, reserving
1/2 cup pasta water. Combine pasta and squash mixture in a large bowl. Add
reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss
well. Sprinkle with remaining 1/4 cup cheese. Serve immediately.

Yield: 6 servings (serving size: 1 cup pasta mixture and 2 teaspoons
cheese)

Nutrition Per Serving
Calories 351(28% From Fat); Fat 11g (Sat 4.7g,Mono 3.8g,Poly 1.3g);
Protein
13.8g; Cholesterol 20mg; Calcium 209mg; Sodium 554mg; Fiber 3.8g; Iron
2.5mg;
Carbohydrate 50.8g

Cooking Light

>From (http://cookinglight.timeinc.net/cooking)
(http://food.aol.com/food/recipefinde...DdinnerTonight)


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