“Buttered” Noodles (with butternut squash puree)
Active Time: 5 minutes | Total Time: 25 minutes | Serves Serves 4
- 8 ounces (1/2 of a box) whole wheat or regular pasta, such as rigatoni or fusilli
- 1/4 cup milk
- 2 tablespoons butter or trans-fat-free-soft tub margarine spread
- 2 to 4 tablespoons grated Parmesan
- 1/2 cup butternut squash puree
- 1/4 teaspoon kosher salt
Fill a large pot with water 2 inches from the top, place over high heat, and let come to a boil. Add the pasta and cook according to package directions until al dente. Drain and return the pasta to the pot.
Add the milk, butter, Parmesan, butternut squash puree, and salt. Stir until melted and creamy.
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