A mix of pasta and vegetable noodles in this weeknight dinner means you get to enjoy the indulgence of real pasta with a boost of nutriiton.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

hands-on:
10 mins
total:
25 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot cook pasta and squash in lightly salted boiling water 3 to 5 minutes or until tender. Drain; return to pot.

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  • In a large skillet heat 1 Tbsp. olive oil over medium-high. Add onion; cook and stir 3 minutes. Add sausage; cook and stir 2 to 3 minutes or until browned. Stir in cream; bring to boiling. Boil gently, uncovered, 1 minute. Add sage, cheese, and 1/2 tsp. each kosher salt and ground black pepper; stir. Add to pasta and squash in pot; toss to coat. Serves 6.

Nutrition Facts

529 calories; fat 37g; cholesterol 120mg; saturated fat 17g; carbohydrates 33g; mono fat 13g; poly fat 3g; trans fatty acid 1g; insoluble fiber 3g; sugars 5g; protein 17g; vitamin a 6713.9IU; vitamin c 14.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 23.9mcg; vitamin b12 0.5mcg; sodium 735mg; potassium 594mg; calcium 134mg; iron 2.3mg.
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