Ingredients
8
8 servings
- •1 (16 ounce) package ziti
- •1 tablespoon olive oil
- •2 cups cubed butternut squash
- •1 tablespoon minced fresh garlic
- •2 teaspoons rubbed dried sage
- •1 teaspoon dried thyme
- •1.5 cups heavy cream
- •1 cup fresh spinach leaves
- •0.25 cup grated Parmesan cheese, or more to taste
- •salt and ground black pepper to taste
- •3 tablespoons chopped walnuts
Instructions
- Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and sauté until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutritional Facts
Per 8 servings
- Calories: 316
- Carbohydrate: 26g
- Fat: 21g
- Fiber: 4g
- Protein: 7g
- Sugar: 3g
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