GH: Roasted Vegetables with Arugula & Whole Wheat Fusilli

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* Exported from MasterCook *

 

Roasted Vegetables with Arugula & Whole Wheat Fusilli

 

Recipe By :Fall's Bounty

Serving Size : 4 Preparation Time :0:00

Categories : !Good Housekeeping

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 ozs butternut squash chunks -- cut into 1 " pieces

4 garlic cloves -- each cut in half

2 med red onions -- each cut into 8 wedges

2 med red peppers -- cut into 1/2 " wide strips

2 tbsps olive oil

1/4 tsp coarsely ground black pepper

1 lb whole wheat fusilli or corkscrew pasta

2 bunch arugula -- tough stems trimmed, leaves coarsely

chopped (about 4 oz)

2 tbsps white or dark balsamic vinegar

grated parmesan cheese -- optional

 

Preheat oven to 450 F. Toss squash, garlic, onions, red peppers, oil,

pepper and 1 tsp salt in 15 1/2 " by 10 1/2 " jelly-roll pan until evenly

mixed. Roast 50 minutes or until vegetables are tender and lightly godlen,

stirring occasionally.

 

Meanwhile, heat large saucepot of salted water to boiling over high heat;

add fusilli and cook as label directs.

 

When pasta has cooked to desired doneness, remove 1/2 cup pasta cooking

water; reserve. Drain pasta and return to saucepot. Add roasted

vegetables, arugula, vinegar, and reserved pasta cooking water; toss utnil

well mixed. Serve with Parmesan if you like.

 

Source:

" Good Housekeeping Oct 2000 "

 

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Per Serving (excluding unknown items): 111 Calories; 7g Fat (53.8% calories

from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

4mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

 

NOTES : Roasted butternut squash, peppers, and onions are tossed with fresh

arugula leaves, whole wheat pasta, and a splash of vinegar. If you can't

fine precut butternut squash at your grocery store, buy one that weighs two

pounds and peel, seed, and cut it up yourself.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0