Bow Ties with Butternut Squash and Peas


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This is a fabulous vegetarian dish made with butternut squash, peas and a creamy Parmesan sauce. Make it low-fat by using fat-free half-and-half.

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Time needed

20 min preparation + 15 min cooking


  • 1 16-oz. pkg. bow-tie or corkscrew pasta
  • 1 med. butternut squash, peeled, seeded and cut into 1-inch pieces
  • 1 10-oz. pkg. frozen peas
  • 3/4 C. half-and-half or light cream
  • 1 tsp. minced fresh sage leaves
  • 1/3 C. freshly grated Parmesan cheese
  • 1 tsp. salt
  • 1/4 tsp. black pepper

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In large saucepot, cook pasta as directed. Meanwhile, place squash chunks in 2 1/2-quart microwave-safe baking dish; cover and cook in microwave oven on high, stirring once, 12 minutes. Stir in peas, half-and-half and sage and cook, uncovered, 2 minutes. In large warm serving bowl, toss pasta with squash mixture, Parmesan, salt and pepper.

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