Super Fast
Creamy Butternut Squash Pasta
Kale-Radicchio Salad
Ingredients
- 1 (16-oz) pkg whole-grain penne pasta
- 1 (12-oz) pkg frozen butternut squash puree, thawed
- 1 cup milk
- 1 tsp dried sage
- ½ tsp salt
- ½ tsp pepper
- 1 cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, heat squash in a saucepan over medium heat; add milk, sage, salt, and pepper. Cook 10 minutes or until sauce is thickened.
- Combine pasta and sauce. Sprinkle with cheese, and serve immediately.
Side Dish Ingredients
- 1 bunch organic kale, chopped
- 1 head radicchio, chopped
- 3 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Combine kale, radicchio, oil, vinegar, mustard, salt, and pepper in a large bowl; toss. Let stand 10 minutes to wilt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
387
|
88
|
475
|
| Fat (g) | 7 | 7 | 14 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 15 | 2 | 17 |
| Carb (g) | 67 | 5 | 72 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 465 | 275 | 740 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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