The Recipe

Whole-Wheat Penne with Butternut Squash and Beet Greens

Name: Whole-Wheat Penne with Butternut Squash and Beet Greens
Yield: yield:Serves 6
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

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Whole-Wheat Penne with Butternut Squash and Beet Greens

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Ingredients

DESCRIPTION

Roast leftover beets to serve along with the pasta. Peel and cut into thin wedges, drizzle with a tablespoon of olive oil, and season with a pinch of salt and pepper. Roast in a 400 degree oven until tender, about 30 minutes.Per serving: 425 calories, 8 g

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

DIRECTIONS

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NUTRITION