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Rigatoni with Butternut Squash & Arugula

  • Cooking time30 min
  • Prep time15 min
  • Portions 4
recipe image Rigatoni with Butternut Squash & Arugula


  • 6 tablespoons Country Crock® Plant Butter with Olive Oil Tub, divided
  • 1/4 cup seasoned panko bread crumbs
  • 1 pound butternut squash, peeled and cut into 1-inch pieces (about 3 cups)
  • 1 cup thinly sliced red onion
  • 2 large cloves garlic, thinly sliced
  • 1/2 teaspoon salt
  • 8 ounces rigatoni pasta
  • 1 tablespoon lemon juice
  • 4 cups baby arugula, about 4 ounces
  • 1/4 cup fresh basil leaves
Energy (kcal)44 kcal
Energy (kJ)182 kJ
Protein (g)1.0 g
Carbohydrate incl. fibre (g)11.3 g
Carbohydrate excl. fibre (g)9.4 g
Sugar (g)2.2 g
Fibre (g)1.9 g
Fat (g)0.1 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)295 mg
Salt (g)0.74 g
Vitamin A (IU)10135 IU
Vitamin C (mg)20.8 mg
Calcium (mg)46 mg
Iron (mg)0.67 mg
Potassium (mg)339 mg


  1. In large nonstick skillet melt 1 tablespoon Country Crock® Plant Butter over medium-high heat. Add bread crumbs and cook stirring frequently, until golden, about 4 minutes; reserve.
  2. In same skillet, melt 2 tablespoons Country Crock® Plant Butter over medium-high heat. Cook butternut squash, red onion, garlic and salt for 3 minutes. Reduce heat to medium-low and cook, covered, 15 minutes or until mixture is tender, stirring occasionally.
  3. Meanwhile, cook pasta according to package directions. Drain, reserving ½ cup pasta water.
  4. Add cooked pasta, pasta water, lemon juice and remaining 3 tablespoons Country Crock® Plant Butter and cook until heated through and a light sauce forms, about 1 minute.
  5. Remove from heat and stir in baby arugula and basil. Sprinkle with reserved toasted bread crumbs. Season with cracked black pepper and garnish with basil leaves, if desired.