MHealthy

1 Tablespoon olive oil

1/8 teaspoon ground allspice

1 medium onion, diced

½ teaspoon salt, divided

2 cloves garlic, minced

12 ounces rigatoni, or penne pasta, uncooked

1 small butternut squash (3-4 cups) peeled,seeded, and diced

3 cups fresh corn kernels, scraped off the cob (orfrozen if unavailable)

¼ teaspoon crushed red pepper, or to taste

¾ cup grated Parmesan cheese, divided

1 Tablespoon fresh sage, chopped (or substitute 1teaspoon dry)

1 ½ cups soy milk, Silk (or skim milk)

1 Tablespoon fresh parsley,chopped

½ teaspoon black pepper

¼ teaspoon nutmeg, freshly ground

1 cup reserved pasta water

Cooking spray

Method

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté until soft, about 5 minutes. Add squash and sauté 12 minutes. Turn off the heat. Stir in crushed red pepper, sage, parsley, nutmeg, allspice, and ¼ teaspoonsalt. Set aside.
   
2. Meanwhile, cook pasta in lightly salted water, drain and reserve 1 cup of the cooking water. Combine squash mixture, pasta, and half of the Parmesan cheese. Arrange mixture in an 8x12x2-inch rectangular baking dish. Sprinkle with remaining ¼ teaspoon salt, and pepper.
   
3. Combine the corn, and pasta water into the bowl of a blender. Purée until smooth. Add soymilk and mix to blend. Pour over pasta mixture. Sprinkle with remaining Parmesan cheese, cover and bake in a preheated oven at 350º F for 35 – 40 minutes or until hot and bubbly andsquash is tender. If mixture is too liquid, cook uncovered for the last 10 minutes.
   

Tips

1. This pasta dish freezes well. Serve with fresh steamed veggie of choice.

Nutrition Information (per serving)