Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Braised Winter Vegetable Pasta

:  November/December 2010

Your rating: None Average: 3.5 (32 votes)

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.


READER'S COMMENT:
"While I like all the ingredients on their own, they just didn't work well together in this dish. I found it quite boring and bland tasting. I was really disappointed. "
Braised Winter Vegetable Pasta Recipe

Makes: 4 servings, about 2 cups each

Active Time:

Total Time:

Nutrition Profile

High fiber | Low saturated fat | Low cholesterol | High potassium | Heart healthy |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped fresh sage or 1 teaspoon dried rubbed
  • 4 cups vegetable broth
  • 1 cup dry white wine
  • 8 ounces whole-wheat medium pasta shells or other small pasta
  • 2 cups bite-size cauliflower florets
  • 2 cups bite-size butternut squash cubes
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1 10-ounce bag frozen lima beans, thawed

More Healthy Recipe Ideas

You Might Also Like

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; 0 g added sugars; 16 g protein; 13 g fiber; 655 mg sodium; 862 mg potassium.

Nutrition Bonus: Vitamin A (172% daily value), Vitamin C (78% dv), Magnesium (32% dv), Iron & Potassium (25% dv), Folate (18% dv).

Carbohydrate Servings: 4

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


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, casual
Everyday favorites
One dish meals
Vegan
Vegetarian
Birthday
Budget
Comfort foods
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Beans/Legumes
Vegetarian, other
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Pasta
Preparation/ Technique
Braise/Stew
Saute
Ethnic/Regional
American
Meal/Course
Dinner

Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
High fiber
High potassium
Season
Spring
Fall
Winter
Publication
November/December 2010
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner