Sausage and Mush­room Pasta with But­ter­nut Squash

How’s this for a hack? Here we slice re­frig­er­ated lasagna noo­dles to get silky rib­bons of pasta that look like they’re home­made. Pick up pre­cubed but­ter­nut squash to save your­self peel­ing and chop­ping time.

Cooking Light - - Dinner Tonight Weeknight Mains -

Ac­tive: 30 min. To­tal: 30 min.

6 oz. 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 Tbsp. chopped fresh sage

11/2 Tbsp. chopped gar­lic

1/3 cup dry white wine

8 oz. re­frig­er­ated fresh lasagna sheets, cut into 3/4-inch-wide strips

1 cup un­salted chicken stock 3 Tbsp. heavy cream

1/2 tsp. kosher salt, di­vided

1/2 tsp. black pep­per, di­vided

1/2 cup finely chopped fresh flat-leaf pars­ley

3 Tbsp. un­salted roasted pump­kin seed ker­nels (pepi­tas), chopped

2 Tbsp. pecorino Ro­mano cheese, grated

1 tsp. lemon zest

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.

2. Mean­while, cook pasta in a large pot of boil­ing water 4 min­utes, or to de­sired de­gree of done­ness. Drain.

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.

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.

SERVES 4 (serv­ing size: 11/1 cups pasta and 11/2 Tbsp. pars­ley mix­ture) Calo­ries 333; Fat 16g (sat 7g, un­sat 6g); Pro­tein 16g; Carb 28; Fiber 3g; Sug­ars 4g (added sug­ars 0g); Sodium 666mg; Calc 11% DV; Potas­sium 11% DV

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