Roberts Food Center

Nutritional Information
Calories: 270
Fat: 8.2g
Protein: 9.8g
Carbohydrates: 41.6g
Fiber: 4.8g
Cholesterol: 14mg
Iron: 2.4mg
Sodium: 249mg
Calcium: 162mg

Vegetarian Wide "Home-style" Egg Noodles
With Roasted Winter Squash, Arugula, and Pine Nuts

Ingredients

4 cups cubed, one inch cubes butternut squash (produce department)

2 tablespoons balsamic vinegar (aisle # 6)

2 teaspoons olive oil (aisle # 6)

½ teasspoon salt, divided (asile # 6)

Cooking spray of your choice (aisle # 6)

8 ounces Penn Dutch Homestyle egg noodles or fettuccine style pasta (aisle # 8)

1 tablespoon butter (dairy department)

2 tablespoons Roberts pine nuts- pignolia nuts (end of aisle # 1)

I tablespoon chopped fresh sage (produce department)

2 garlic cloves, minced (produce department)

2 cups trimmed arugula (produce department)

½ cup shredded Asiago cheese (food court cheese department)

1 teaspoon coarsely ground black pepper (spice rack aisle # 8)

Directions

Preheat oven to 475 degrees.
Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat.
Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475 degrees for 25 minutes or until tender and lightly browned, stirring occasionally.
While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving one tablespoon cooking liquid.
Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or until the pine nuts begin to brown, stirring occasionally.
Place pasta, reserved cooking liquid, pine nut mixture and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arrugula, cheese, and black pepper; toss gently to combine. Serve immediately.

Servings
Serves 6, serving size about 2 cups
Time To Cook
Total Cooking time: 40 minutes.