Squash and Feta Penne Rigate

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
squash and feta penne rigate

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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Nutrition

Nutritional Information

per serving
Energy: 410 Calories
Protein: 15 g
Carbohydrate: 67 g
Fat: 9 g
Fibre: 4.8 g
Sodium: 270 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 17 % / 187 mg
Selenium: 104 %
Folate: 103 %
Thiamin: 62 %
Vitamin C: 48 %