Tuesday, September 25, 2012
Tropical Butternut Squash Pasta
That would be Tropical Butternut Squash Pasta.
Before you crinkle your nose up without even giving it a chance, let me tell you that we thought we were eating one of the most sinful macaroni and cheese dishes we'd ever had. That's right, it tasted like a decadent mac and cheese but without a rump load of cheese. (Rump load is a term of measurement correct?)
Here's what you'll need to make yours...
(Makes 2 servings)
2 servings of Tropical Butternut Squash soup
1 cup Trader Joe's whole wheat rotini pasta (or brown rice pasta for gluten free)
2 oz asiago cheese, shredded
Seriously, this was so easy you don't need photographic instructions if you've got the soup on hand.
Boil the pasta for 8 minutes or until al dente and drain the pasta.
Add the soup to the pasta and let it heat up if the soup has been in the fridge.
When it's up to temperature, divide it into 2 greased (or cooking sprayed) oven safe bowls/dishes.
Sprinkle one ounce of cheese on top and bake in a 400 degree oven until the cheese is melted.
Nutritional information per serving: Calories 396 Total Fat 17g Sat Fat 9g Mono Fat 3g Cholesterol 25mg Sodium 394mg Potassium 291mg Total Carbs 51g Fiber 7g Sugars 10g Protein 13g Vitamin A 149% Vitamin C 38% Calcium 25% Iron 6%
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