Tuesday, October 13, 2009

Pasta and Veggie Bake

Ingredients 3 cups peeled and seeded butternut squash cubes (each about 1/2-inch square) 1 medium garlic head, broken into individual cloves (without peeling) 8 tsp olive oil 3 cups halved Brussels sprouts 8 oz dry whole wheat ziti or small shells, cooked and drained 3/4 cup finely grated Parmigiano-Reggiano 1/3 cup dry white wine or dry vermouth 1 Tbsp stemmed thyme leaves 1/2 tsp salt 1 cup fresh bread crumbs 1/2 tsp red pepper flakes Instructions Position the rack in the center of the oven and preheat the oven to 425°F. Toss the butternut squash cubes, garlic cloves and 3 teaspoons of the oil in a 9- x 13-inch baking dish. Bake 25 minutes. Add the Brussels sprouts; toss well. Continue baking until the squash is tender and the Brussels sprouts are a little browned, about 20 minutes. Remove the pan from the oven; maintain the oven's temperature. Use two forks to squeeze the soft garlic pulp out of the peels and into the dish; discard the peels). Add the pasta, cheese, wine, thyme and salt; toss well. Heat the remaining 5 teaspoons oil in a large nonstick skillet. Add the bread crumbs and red pepper flakes. Cook, tossing often, until browned and fragrant, about 3 minutes. Sprinkle the bread crumb mixture over the casserole. Place the casserole back in the oven to heat through, about 5 minutes. Cut into 8 equal pieces before serving. Serving size: 1 piece Makes 8 servings POINTS® value 5 per serving Recipe courtesy of Weight Watchers

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