In this braised cauliflower and squash penne pasta recipe, we cook the pasta and vegetables in broth rather than water to make this warming vegetarian pasta extra flavorful. The starch from the pasta and vegetables combines with the broth as it simmers and creates a silky sauce. And you can make the whole dish in just one pot, so cleanup is a breeze.
Yield: 4 servings, about 1 1/2 cups each
Serving Size: about 1 1/2 cups
Active Time: 30 minutes
Active Time (mins): 30
Total Time: 30 minutes
Total Time (mins): 30
Per serving: 330 calories; 8 g fat (2 g sat, 3 g mono); 4 mg cholesterol; 56 g carbohydrate; 0 g added sugars; 6 g total sugars; 11 g protein; 9 g fiber; 594 mg sodium; 475 mg potassium.
Nutrition Bonus: Vitamin A (148% daily value), Vitamin C (52% dv), Calcium (17% dv), Iron (15% dv)
3 1/2 Carbohydrate Serving(s)
Exchanges: 3 1/2 starch, 1/2 vegetable, 1/2 fat
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