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.

Source: Better Homes and Gardens


Ingredient Checklist


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.

  • 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; total fat 37g; saturated fat 17g; polyunsaturated fat 3g; monounsaturated fat 13g; cholesterol 120mg; sodium 735mg; potassium 594mg; carbohydrates 33g; fiber 3g; sugar 5g; protein 17g; trans fatty acid 1g; vitamin a 6714IU; vitamin c 14mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 24mcg; vitamin b12 1mcg; calcium 134mg; iron 2mg.