* Exported from MasterCook *
WW Pasta and Veggie Bake - 5 pts
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups peeled and seeded butternut squash cubes -- (each about 1/2-inch square)
1 medium garlic head -- broken into individual cloves (without peeling)
8 teaspoons olive oil
3 cups halved Brussels sprouts
8 oz dry whole wheat ziti -- or small shells, cooked and drained
3/4 cup finely grated Parmigiano-Reggiano
1/3 cup dry white wine -- or dry vermouth
1 Tablespoon stemmed thyme leaves
1/2 teaspoon salt
1 cup fresh bread crumbs
1/2 teaspoon red pepper flakes
Position the rack in the center of the oven and preheat the oven to 425°F.
Toss the butternut squash cubes, garlic cloves and 3 teaspoons of the oil
in a 9- x 13-inch baking dish. Bake 25 minutes.
Add the Brussels sprouts; toss well. Continue baking until the squash is
tender and the Brussels sprouts are a little browned, about
20 minutes.
Remove the pan from the oven; maintain the oven's temperature. Use two
forks to squeeze the soft garlic pulp out of the peels and into the dish;
discard the peels).
Add the pasta, cheese, wine, thyme and salt; toss well.
Heat the remaining 5 teaspoons oil in a large nonstick skillet. Add the
bread crumbs and red pepper flakes. Cook, tossing often, until browned
and fragrant, about 3 minutes.
Sprinkle the bread crumb mixture over the casserole. Place the casserole
back in the oven to heat through, about 5 minutes. Cut into 8 equal
pieces before serving.
Makes 8 servings; Serving size: 1 piece
You won't even miss the meat in this comfort food. Want to make the dish
easier? Look for precut butternut squash in the supermarket's produce
area, often in plastic containers in the refrigerated section. You'll
still need to cut those chunks into smaller cubes, but the peeling and
seeding will have already been done for you.
Fresh bread crumbs are softer and moister than the more familiar dried
version. Look for them in the bakery section of your market - or leave a
quarter of a day-old loaf of crusty white bread out on the counter
overnight before cutting it into chunks and pulsing these into bread
crumbs in a large food processor fitted with the chopping blade.
Source:
"Weight Watchers International"
S(Formatted by Chupa Babi):
"Nov 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 240 Calories; 8g Fat (27.4%
calories from fat); 10g Protein; 35g Carbohydrate; 5g Dietary Fiber; 6mg
Cholesterol; 317mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 1 Fat.
Nutr. Assoc. : 2406 0 0 900215 26189 3562 0 0 0 0 0
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