Healthy Living pasta dishes are guaranteed delicious when you've got terrific ingredients like butternut squash and Brussels sprouts on hand.
What You Need
Original recipe yields 8 servings
1 lb. penne pasta, uncooked
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1 lb. butternut squash, peeled, cut into 3/4-inch pieces
1 small onion, chopped
3/4 lb. Brussels sprouts, trimmed, quartered
6 oz. shiitake mushrooms, stems removed, caps thinly sliced
1 cup fat-free reduced-sodium chicken broth
1/2 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses, divided
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium-high heat. Add squash and onions; cook 5 min., stirring frequently. Add Brussels sprouts and mushrooms; cook 5 min., stirring frequently. Stir in broth. Bring to boil; cover. Simmer on medium-low heat 5 min. or until vegetables are tender.
Drain pasta; place in large bowl. Add vegetable mixture and 1/4 cup cheese; toss lightly. Sprinkle with remaining cheese.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.