ZENB Rotini with Butternut Squash, Brown Butter, & Sage

You will love the flavor of this ZENB Rotini Pasta with butternut squash, brown butter, and sage recipe. Delivering an excellent source of vitamin A, a good source of fiber, staying low in sodium and cholesterol, this is a dish you can feel good about.

• 12 ounces ZENB Yellow Pea Rotini Pasta, uncooked
• 1 teaspoon olive oil
• 2 cups cubed butternut squash, cut into ½-inch pieces (about ½ pound)
• 1/4 teaspoon each kosher salt & ground black pepper
• 3 tablespoons butter
• 1 shallot, chopped
• 12 sage leaves
• 1 small lemon, juiced

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 2 tablespoons pasta cooking water; drain.

2.

Meanwhile, heat oil in large skillet on medium-high heat until shimmering. Add squash, salt & pepper. Cook 5-6 minutes stirring occasionally until tender and edges begin to brown. Add butter and shallots. Cook 1-2 minutes stirring constantly until foam subsides and butter begins to brown. Add sage leaves; cook 2-3 minutes until leaves are crisp. Transfer sage leaves to clean plate.

3.

Reduce heat to medium. Add pasta, reserved pasta water and lemon juice to pan; mix gently until heated through. Top with sage leaves and additional ground black pepper before serving.