Prep Time: 10 mins |Servings: 2| Cooking : 20 mins
1 cup whole-wheat ziti macaroni
2 cups peeled and cu bed butternut squash
1 cup nonfat or low-fat milk, divided
Freshly ground black pepper
1 tsp Dijon mustard
1 tbsp olive oil
¼ cup shredded low-fat cheddar cheese
- Cook the pasta al dente.
- In a medium saucepan, add the butternut squash and ½ cup milk and
place cook at medium-high heat. Season with black pepper. Bring to a
simmer. Reduce heat to low and cover. Cook until fork tender (8 to 10
- Place a large sauté pan over medium heat and add olive oil. Add the
squash purée and remaining ½ cup of milk. Bring to a simmer.
- Cook until thickened (about 5 mins). Add the cheese and stir to
- Add the pasta to the sauté pan and stir to combine.
Calories 373, Fat 10g, Carbs 59g, Fiber 10g, Protein 14g