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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Process squash and onion in a food processor until finely chopped, about 1 minute. | 2. Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. | 3. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes. | 4. Stir in Parmigiano-Reggiano and remove squash mixture from heat. | 5. While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente. | 6. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine. | 7. Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1	lb	peeled	204.1168	53.025	4.5359	0.4536
onion	1		quartered	28.0	6.537999999999999	0.77	0.07
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
sage	1	tablespoon	chopped	-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
parmigiano reggiano cheese	2	ounces	grated	50.4333	0.0	11.22	0.2833
parmigiano reggiano cheese	1	cup		50.4333	0.0	11.22	0.2833
penne rigate	1	lb		50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.