Winter Squash And Portobello Penne

Categories: Veg05
Yield: 6 servings

8 oz Unsliced whole wheat bread;
-(wholemeal)
1 ts Dried oregano
1 ts Olive oil
12 oz Dried penne pasta
1 tb Olive oil
1/2 c Water
3 Onions
Cut into 1/2-inch-thick
-slices
And separated into rings
1 Butternut squash; about I
-lb.,
Peeled and seeded and cut
-into 1/2 inch
Cubes
1/2 ts Salt
1/2 ts Ground pepper
12 oz Portobello mushrooms; sliced
2 tb Chopped fresh thyme
OR 2 tsp dried thyme

To make the croutons, preheat the oven to 2500F. Trim the crusts from the
bread and pull off pieces of bread roughly 1 inch square. In a large bowl,
toss the bread with the oregano and 1 tsp. olive oil. Spread in a single
layer in a shallow baking pan and bake, without stirring, until dry and
crisp, about 40 minutes. Cool completely. Serve now, or cover and store at
room temperature for up to 2 weeks.

Fill a large pot three-quarters full of water and bring to a boil. Add the
pasta and cook until al dente, 10-12 minutes, or according to package
directions. While the pasta cooks, in a large non-stick frying pan over
medium-high heat, heat the 1 Tbls. olive oil and the water. Add the onions,
squash, salt, and pepper and cook, stirring occasionally, until the onions
have wilted and the squash is beginning to soften, about 10 minutes.

Stir in the mushrooms, cover, and cook, stirring once, until the squash and
mushrooms are tender, about 5 minutes. Remove 1 cup of the cooking water,
then drain the pasta thoroughly. Add the thyme and reserved cooking water
to the vegetables.

To serve, combine the pasta and vegetables in a large bowl. Top with the
croutons.

Serves 6. PER SERVING Calories: 380 Total Fat 6 grams Saturated Fat 1 gram
Fiber 10 grams Sodium: 430 mg Cholesterol: 0 mg Carbohydrate: 72 grams
Protein: 14 grams

Nutrition Action Healthletter, April 1999

Recipe by: Adapted from the Mayo Clinic Williams Sonoma Cookbook

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