Squash and Feta Penne Rigate

Name: Squash and Feta Penne Rigate
Yield: 6 Servings
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

Our dietitians' favourite

By Josée Robitaille

Makes a delicious dinner one night, and a scrumptious lunch the next day.

Prep: 25 min
Cooking: 15 min

Yields 6 Servings

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

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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.