Name: Braised Cauliflower & Squash Penne Pasta
Cook time: 30 min
Total time: 30 min
Ingredients: 1 tablespoon extra-virgin olive oil; 3 large cloves garlic, minced; 1 teaspoon dried thyme; 0.25 teaspoon crushed red pepper; 4 cups “no-chicken” broth (see Tips) or vegetable broth; 8 ounces whole-wheat penne (about 3 cups); 2 cups 1-inch cauliflower florets; 2 cups 1-inch pieces peeled butternut squash (see Tips); Freshly ground pepper to taste; 0.25 cup finely shredded Pecorino Romano cheese

Braised Cauliflower & Squash Penne Pasta

4.4

(8)

8 Reviews

In this braised cauliflower and squash penne pasta recipe, we cook the pasta and vegetables in broth rather than water to make this warming vegetarian pasta extra flavorful. The starch from the pasta and vegetables combines with the broth as it simmers and creates a silky sauce. And you can make the whole dish in just one pot, so cleanup is a breeze.

Carolyn Casner

Updated on August 16, 2019

Cook Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings, about 1 1/2 cups each

Nutrition Profile:

Low-Calorie High Fiber Vegetarian Healthy Aging Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil
3 large cloves garlic, minced
1 teaspoon dried thyme
¼ teaspoon crushed red pepper
4 cups “no-chicken” broth (see Tips) or vegetable broth
8 ounces whole-wheat penne (about 3 cups)
2 cups 1-inch cauliflower florets
2 cups 1-inch pieces peeled butternut squash (see Tips)
Freshly ground pepper to taste
¼ cup finely shredded Pecorino Romano cheese

Directions

Heat oil in a large saucepan over medium-high heat. Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute. Add broth, penne, cauliflower and squash. Bring to a boil over high heat. Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, 14 to 16 minutes. Remove from heat, stir in pepper and let stand for 5 minutes. Serve topped with cheese.

Tips

In this vegetarian pasta, we like to use “no-chicken” broth (made from a vegetable base) for its rich flavor and pale golden color instead of darker vegetable broth.

For convenience, try using butternut squash that is already peeled and cubed. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.

Nutrition Facts (per serving)

322	Calories
7g	Fat
53g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 322
% Daily Value *
Total Carbohydrate 53g	19%
Dietary Fiber 8g	29%
Total Sugars 5g
Protein 10g	21%
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 4mg	1%
Vitamin A 6788IU	136%
Vitamin C 31mg	35%
Folate 34mcg	8%
Sodium 654mg	28%
Calcium 149mg	11%
Iron 3mg	15%
Magnesium 23mg	5%
Potassium 472mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.