• 6servings
  • 35minutes
  • 395calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, C, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) whole wheat fusilli or penne

  2. 3 teaspoon(s) olive oil

  3. 1 pound(s) ground veal or ground chicken

  4. 1/4 cup(s) finely chopped shallots

  5. Salt and pepper

  6. 2 tablespoon(s) finely chopped fresh sage leaves , plus additional leaves for garnish 1 medium (1 1/2-pound) butternut squash , cut into 1/2-inch pieces 25 cup(s) water

  7. 1/3 cup(s) freshly grated Pecorino Romano cheese

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

  2. Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium-high until very hot. Add veal, shallots, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until veal is no longer pink, stirring often. Remove skillet from heat; stir in 1 tablespoon sage. Transfer veal mixture to bowl.

  3. To same skillet, add remaining 1 teaspoon oil. Reduce heat to medium; stir in butternut squash and water, and cook, covered, 10 to 12 minutes or until squash is tender, stirring occasionally. When squash is done, stir in veal mixture and remaining sage.

  4. Reserve 1/2 cup pasta cooking water. Drain pasta and return to saucepot; stir in veal mixture from skillet, Romano, and reserved cooking water, and toss to coat. Garnish each serving with sage leaves if you like.


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