Photo of Pasta with creamy butternut squash and sage by WW

Pasta with creamy butternut squash and sage

8
8
8
SmartPoints® value per serving
Total Time
12 min
Prep
10 min
Cook
2 min
Serves
1
Difficulty
Easy
Yes, this pasta dish is cooked in a microwave and is the perfect way to use up any leftover pasta and squash that may be hanging out in the fridge. It also features fresh sage as well as Neufchâtel cheese, which is reportedly the oldest known cheese in France. You'll find it among the cream cheese at the supermarket, but Neufchâtel actually contains less milk fat. Flavor-wise, you probably won't be able to tell the difference, especially with the addition of Pecorino Romano too in this recipe. If you don't own a microwave, you can also prepare this pasta dinner in a skillet instead.

Ingredients

Cooked rigatoni

1 cup(s)

Cooked cubed butternut squash

½ cup(s)

Neufchâtel cheese

1½ Tbsp, at room temperature

Water

1 Tbsp

Fresh sage

1 Tbsp, chopped

Grated Pecorino Romano cheese

1½ Tbsp

Table salt

1 pinch

Black pepper

1 pinch

Instructions

  1. Toss together rigatoni, squash, cream cheese, water, and sage in a microwavable bowl; cover and microwave until hot, about 2 minutes. Sprinkle with pecorino; stir and season to taste with salt and pepper, if desired.
  2. Makes 1 serving.