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Whole-Wheat Penne with Butternut Squash and Beet Greens

See full recipe on: Martha Stewart



Ingredients

One 16-ounce package whole-wheat penne, or other pasta
2 tablespoons unsalted butter
1 onion, cut into slivers
1 small butternut squash (1 1/2 to 2 pounds), peeled, seeded, and cut into 1/2-inch dice
8 ounces shiitake mushrooms, stems removed, cut into 1/4-inch-thick slices
1/4 cup dry sherry
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ounces beet greens, from 1 bunch beets (or red or green swiss chard), tough stems removed, cut into 1/2-inch strips
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 ounces low-fat goat cheese, crumbled

Nutrition 6 servings

Per Serving % Daily Value
Calories 456
Fat 8g 13%
Carbs 82g 27%
Protein 18g 37%
Fiber 4g 17%
Cholesterol 18mg 6%
Sodium 256mg 10%
     
Fat
Carbs
Protein

Preparation






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