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cauliflower benedict

Secret Ingredient Roasted Broccoli Rotini

  • Author: Cuts and Crumbles
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 10 servings 1x
  • Category: Pasta

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 208 calories per serving! (7 SP)


Scale

Ingredients

  • 2 C butternut squash cut into 1 inch cubes (about 1/2 of a medium-sized squash)
  • 3 C fresh broccoli florets
  • 2 T 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 T 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

  1. Preheat your oven to 400 degrees and line a baking sheet with foil.
  2. Cube butternut squash and place on half of the baking sheet. On the other half place the broccoli florets. Drizzle with olive oil and salt/pepper to taste. Roast for about 20 minutes or until tender.
  3. In a large pot, prepare the rotini according to the directions on the box.
  4. While you’re making the rotini, on a separate burner, add a large skillet over medium-high heat. Melt butter or margarine and add in the garlic. Saute for about 1 minute then whisk in flour.
  5. Slowly whisk in heavy whipping cream and milk until smooth. Continue to heat over medium-high heat until boiling, stirring occasionally until thickened.
  6. Remove from heat then whisk in nutmeg and grated parmesan cheese until melted.
  7. Once the squash is done roasting, place it in a blender and add the sauce on top. Blend on high until completely smooth.
  8. Pour back into the skillet then add in the rotini and broccoli. Season with salt and pepper, top with fresh parsley and enjoy!

Notes

7 SP per serving
*Link for How to Cut a Butternut Squash in post!


Nutrition

  • Serving Size: 1 serving
  • Calories: 208
  • Sugar: 3.8 g
  • Sodium: 612.9 mg
  • Fat: 12.2 g
  • Saturated Fat: 4.5 g
  • Carbohydrates: 21.9 mg
  • Fiber: 2.6 g
  • Protein: 6.6 g
  • Cholesterol: 20.3 g
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