|1 pkg (375 g)||Italpasta Total Spaghetti|
|3 tbsp (45 mL)||Italpasta Extra Virgin Olive Oil|
|3 tbsp (45 mL)||Italpasta Balsamic Vinegar|
|6||cloves garlic minced|
|¾ tsp (4 mL)||each salt and pepper|
|pinch||hot pepper flakes|
|4 cups (1 L)||chopped butternut squash|
|1||white onion chopped|
|½ cup (125 mL)||packed fresh basil leaves, torn|
|½ cup (125 mL)||crumbled goat cheese|
- Preheat the oven to 425°F (220°C). Whisk the oil with the vinegar, garlic, salt, pepper and hot pepper flakes. Toss with the squash and onion. Arrange, in a single layer, on a foil-lined baking tray. Bake for 25 to 30 minutes or until the squash is golden around the edges and tender.
- Meanwhile, cook Italpasta Total Spaghetti in a large pot of boiling salted water until al dente, 7 minutes. Reserve 1/2 cup (125 mL) pasta water then drain well. Toss the spaghetti with the squash mixture and basil; add enough pasta water to moisten. Sprinkle goat cheese over top.
Calories per serving 559, Fat 16 g, Cholesterol 11 mg, Sodium 256 mg, Carbohydrate 87 g, Fibre 17 g, Sugar 6 g, Protein 15.5 g
- One serving contains 58% of the %DV of Vitamin C.