Pasta with Butternut Squash and Sage Weight Watchers Friendly
Elevate your weeknight dinners with this cozy yet health-conscious Pasta with Butternut Squash and Sage, a Weight Watchers-friendly recipe that’s brimming with flavor and wholesome ingredients! Featuring tender roasted butternut squash, nutty whole-wheat pasta, and a light, aromatic garlic-broth sauce, this dish is a comforting bowl of goodness with just the right balance of indulgence and nutrition. Earthy sage leaves, crisped to perfection, and a sprinkling of freshly grated Parmesan add a gourmet touch while staying mindful of calories. Ready in under 45 minutes and serving four, this recipe is a perfect choice for busy evenings when you crave something hearty yet healthy. It’s a fall-inspired pasta dish you’ll love returning to—and so will your guests!
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Recipe Information
Ingredients
- 3 cups (diced) Butternut squash
- 1 tablespoon Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 8 ounces Whole-wheat pasta
- 10 whole leaves Fresh sage leaves
- 0.25 cup (grated) Parmesan cheese
- 0.5 cup Low-sodium vegetable broth
- 2 cloves (minced) Garlic
- 1 spray Nonstick cooking spray
Instructions
Preheat your oven to 400°F (200°C).
Place the diced butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast the squash in the oven for 20-25 minutes, until tender and lightly caramelized. Remove from the oven and set aside.
While the squash is roasting, cook the whole-wheat pasta according to package instructions. Reserve 0.5 cup of pasta cooking water before draining.
In a large nonstick skillet, spray with nonstick cooking spray and heat over medium heat. Add the fresh sage leaves and cook for 1-2 minutes until crisp. Remove and set aside on a paper towel.
Using the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the vegetable broth and reserved pasta water, stirring to combine.
Add the cooked pasta and roasted butternut squash to the skillet. Toss everything together gently to coat with the sauce. Cook for 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the grated Parmesan cheese. Adjust seasoning with remaining salt and pepper, if needed.
Distribute the pasta into four serving bowls, and top each with crispy sage leaves before serving.
Enjoy this delicious and healthy pasta dish, perfect for a Weight Watchers-friendly meal!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 15.0 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
