National Pasta Month falls in October. Pasta is the perfect base for adding both protein and fiber to a meal. This dish incorporates butternut squash, a fall vegetable full of vitamin A and fiber. Add a source of protein or even use a pasta alternative to boost fiber content.
Ingredients:
1 box chickpea or bean pasta
1 yellow onion, diced
2/3 garlic cloves, minced
2 cups butternut squash, cubed
1 lb mushrooms of choice or 16 oz
1 sprig of rosemary (1 tablespoon)
1 sprig parsley (1 tablespoon)
Salt and pepper to taste
Parmesan cheese, optional
Dietitian Tip:
Pair with a protein like salmon, beef or shrimp!
Directions:
- Start boiling a pot of water for pasta. Once boiling, add pasta of choice
- Add a small amount of oil to a large pan or skillet, add chopped onions. Add minced garlic when onions are caramelized
- Add mushrooms and cubed butternut squash to the pan. Allow butternut squash to get soft. Add rosemary and parsley when veggies are soft. Stir frequently
- Reserve a small amount of pasta water. Then drain pasta, once pasta is cooked. Add pasta to veggie skillet along with ¼ cup of pasta water, mix to combine
- Top with parmesan cheese
Yield: 4 servings
Nutrition Facts:
310 Calories; 7g Fat (1 g Saturated Fat; 0 g Trans Fat); 0 mg Cholesterol; 10 mg Sodium; 55 g Carbohydrate (12 g Fiber, 7 g Sugar, 0 g Added Sugar); 16 g Protein; 0% Daily Value (DV) Vitamin D; 8% DV Calcium; 25% DV Iron; 30% DV Potassium