Description
Swap out the cheese for a secret ingredient in this guilt-free pasta! Toss in pops of perfectly roasted broccoli for a side dish that is only 201 calories per serving!
Ingredients
Scale
- 2 C butternut squash cut into 1 inch cubes (about 1/2 of a medium-sized squash) *See notes
- 3 C fresh broccoli florets
- 2 Tbsp olive oil
- Salt and pepper to taste
- 12 oz of wheat rotini
- 1/4 C of butter or margarine (I used margarine)
- 2 cloves minced garlic
- 3 Tbsp flour
- 1/2 C heavy whipping cream
- 1 1/2 C milk (I used skim)
- 1/4 tsp nutmeg
- 1/2 C grated parmesan cheese
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with foil.
- Cube 2 C of butternut squash and place on half of the baking sheet. On the other half place 3 C of broccoli florets. Drizzle with 2 Tbsp of olive oil and salt/pepper to taste. Roast for about 20 minutes or until tender.
- In a large pot, prepare 12 oz of wheat rotini according to the directions on the box.
- While you're making the rotini, on a separate burner, add a large skillet over medium-high heat. Melt 1/4 C of butter or margarine and add in 2 cloves of minced garlic. Sauté for about 1 minute then whisk in 3 Tbsp of flour.
- Slowly whisk in 1/2 C heavy whipping cream and 1 1/2 C milk until smooth. Continue to heat over medium-high heat until boiling, stirring occasionally until thickened.
- Remove from heat then whisk in 1/4 tsp nutmeg and 1/2 C grated parmesan cheese until melted.
- Once the squash is done roasting, place it in a blender and add the sauce on top. Blend on high until completely smooth.
- Pour back into the skillet then add in the rotini and broccoli. Season with salt and pepper, top with fresh parsley and enjoy!
Notes
If you need to learn how to cut a butternut squash, click here! 🙂
See post notes for tips on how to choose and store the vegetables used in this recipe!
