Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 1 1/4 cups pasta and 1 1/2 tbsp. parsley mixture)
How’s this for a hack? Here we slice refrigerated lasagna noodles to get silky pappardelle-style ribbons of pasta that look like they’re homemade. Pick up pre-cubed butternut squash to save yourself peeling and chopping time.
Ingredients
- 6 ounces reduced-fat ground pork sausage (such as Jimmy Dean)
- 1(8-oz.) pkg. sliced fresh cremini mushrooms
- 1 cup chopped yellow onion
- 1 cup 1/4-inch-cubed butternut squash
- 3 tablespoons chopped fresh sage
- 1 1/2 tablespoons chopped garlic
- 1/3 cup dry white wine
- 8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips
- 1 cup unsalted chicken stock
- 3 tablespoons heavy cream
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup finely chopped fresh flat-leaf parsley
- 3 tablespoons unsalted roasted pumpkin seed kernels (pepitas), chopped
- 2 tablespoons pecorino Romano cheese, grated
- 1 teaspoon lemon zest
Nutritional Information
- Calories 333
- Fat 16g
- Satfat 7g
- Unsatfat 6g
- Protein 16g
- Carbohydrate 28
- Fiber 3g
- Sugars 4g
- Added sugars 0g
- Sodium 666mg
- Calcium 11% DV
- Potassium 11% DV
- Calories 333
- Fat 16g
- Satfat 7g
- Unsatfat 6g
- Protein 16g
- Carbohydrate 28
- Fiber 3g
- Sugars 4g
- Added sugars 0g
- Sodium 666mg
- Calcium 11% DV
- Potassium 11% DV
How to Make It
Step 1
Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.
Step 2
Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.
Step 3
Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.
Step 4
Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.
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