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Braised Winter Vegetable Pasta

http://www.eatingwell.com/recipes/braised_winter_vegetable_pasta.html

From EatingWell:  November/December 2010

In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an unconventional technique that yields delicious results. Serve with a spinach salad with red onion, orange segments and a light vinaigrette.

4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes.
  2. Add broth and wine; bring to a boil over medium-high heat. Add pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, about 10 minutes. Stir in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.

Nutrition

Per serving : 468 Calories; 9 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 76 g Carbohydrates; 16 g Protein; 13 g Fiber; 655 mg Sodium; 862 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 1/2 starch, 1 lean meat, 1 1/2 fat