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Braised Winter Vegetable Pasta

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  40 Minutes
  4 servings, about 2 cups each
In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an unconventional technique that yields delicious results. Serve with a spinach salad with red onion, orange segments and a light vinaigrette.
2 tablespoons  extra-virgin olive oil
1   small onion, diced
4 cloves  garlic, minced
1 tablespoon  finely chopped fresh sage or 1 teaspoon dried rubbed
4 cups  vegetable broth
1 cup  dry white wine
8 ounces  whole-wheat medium pasta shells or other small pasta
2 cups  bite-size cauliflower florets
2 cups  bite-size butternut squash cubes
1/4 teaspoon  salt
Freshly ground pepper to taste
1 10-ounce bag  frozen lima beans, thawed
Braised Winter Vegetable Pasta Recipe at
Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes.

Add broth and wine; bring to a boil over medium-high heat. Add pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, about 10 minutes. Stir in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2010
Nutrition Facts per Serving
Yield:   4 servings, about 2 cups each
Calories: 468
Fat, Saturated: 1g
Fiber: 13g
Carbohydrates, Total: 76g
Sodium: 655mg
% Cal. from Fat: 17%
Fat. Total: 9g
Protein: 16g
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