Ziti with Roasted Butternut Squash and Spinach
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The trick to this easy pasta supper is perfectly roasted squash—it should be tender but not too soft.
Ingredients
Raw butternut squash
12 oz, peeled and seeded, cut into 1/2-inch cubes
Cooking spray
1 spray(s)
Baby spinach
1½ cup(s), packed
Dried thyme
¼ tsp
Freshly grated nutmeg
¼ tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Uncooked whole wheat ziti
6 oz, cooked and drained according to the package
Grated Parmesan cheese
1 oz, (Parmigiano Reggiano)
White balsamic vinegar
1½ Tbsp
Olive oil
2 tsp
Instructions
1
1. Heat the oven to 450F.
2
2. Arrange squash cubes in a single layer in a 9 x 13-inch baking dish. Spray well with nonstick spray; toss gently. Bake for 25 minutes, stirring twice, until lightly browned at the edges and just starting to get tender. Do not overcook.
3
3. Meanwhile, place spinach, thyme, nutmeg, salt, and pepper in a large bowl.
4
4. Add hot, cooked squash to the spinach mixture, top with ziti, and toss together gently until the spinach begins to wilt, about 30 seconds. Add Parmgiano-Reggiano, vinegar, and olive oil. Toss gently until combined.
5
Serving size: 1 1/2 cups.
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