Hearty Winter Squash and Portobello Penne

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
412 6 0 14 8 192 80 6

recipe ingredients
1 Tbsp. olive oil
1/2 cup water
3 onions, cut into 1/2 slices and separated into rings
1 lb. butternet squash, peeled, seeded, and cut into 1/2 inch cubes
1/2 tsp. ground pepper
12 oz. portobello mushrooms, sliced
2 Tbsp. chopped fresh thyme, or 2 tsp. dried thyme
8 oz. unsliced whole wheat bread
1 tsp. dried oregano
1 tsp. olive oil

12 oz. dried penne pasta

recipe directions
To make the croutons, preheat oven to 250*F. Trim crust from bread, then pull the bread into pieces about 1 inches each. In a large bowl, toss the oregano and oil with the bread pieces. Spread in a single layer in a shallow baking dish and bake until dry and crisp, about 30 or 40 minutes. Cool completely. (You may substitute your favorite non-fat commercial croutons if desired.)

In a large nonstick frypan, heat the olive oil and water. Add onions and squash and black pepper. Cook until the onions have wilted and the squash begins to soften, about 10 minutes. Stir in the mushrooms, cover and cook, stirring once, until tender, about 5 minutes. Meanwhile, cook the penne pasta according to package directions and drain well. Add 3/4 cup water to the vegetables along with the thyme and bring to a boil, stirring well. Combine pasta with vegetables and top with croutons to serve.


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