Squash and Feta Penne Rigate
A comforting penne rigate tossed with tender roasted squash and tangy feta, creating a simple, flavourful dish that’s perfect for an easy weeknight meal.
Preparation time
25 minutes
Cooking time
15 minutes
Yield
6 servings
Nutritional information
Energy
410 Calories
Protein
15 g
Carbohydrate
67 g
Fat
9 g
Fibre
4.8 g
Sodium
270 mg
Top 5 Nutrients
(% DV*)
Calcium
14 % / 187 mg
Selenium
104 %
Folate
103 %
Thiamin
62 %
Vitamin C
48 %
*percentage of daily value
Ingredients
- 2 cups (500 mL) butternut squash in ¾” cubes
- 2 cups (500 mL) halved cherry tomatoes
- 8 large sage leaves chopped
- 1 tbsp (15 mL) olive oil
- 2 medium-size zucchinis in ¾” cubes
- 1 lb (454 g) penne rigate or other short pasta
- 5 oz (150 g) Feta crumbled
- 1 garlic clove minced
- 1/3 cup (80 mL) chopped fresh basil
- Salt and pepper to taste
Preparation
- Preheat oven to 375°F (190°C). In a bowl, mix together squash, tomatoes, sage, 2 tsp (10 mL) olive oil. Season to taste. Cook on a baking sheet in the oven for 15 minutes. In the same bowl, mix the zucchini 1 tsp (5 mL) olive oil and season to taste. Cook on a baking sheet in the oven for 10 minutes.
- Meanwhile, cook pasta according to package instructions. Set aside 1⁄3 cup (80 mL) of the cooking water. Drain cooked pasta and mix with all the other ingredients, including the reserved cooking water.
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