Bow Ties with Butternut Squash and Peas
Time needed
20 min
preparation
+
15 min
cooking
Ingredients
- 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
Directions
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.
