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recipe image Rigatoni with Butternut Squash & Arugula

Rigatoni with Butternut Squash & Arugula

Rigatoni with Butternut Squash & Arugula

Plant based dinners are easy when you make our recipe for Rigatoni with Butternut Squash & Arugula. Perfect for weekends or entertaining, we saute butternut squash, onion and garlic in Country Crock Plant Butter then toss it with rigatoni and arugula. Then top it off with buttery, toasted bread crumbs for added flavor and crunch.

Plant based dinners are easy when you make our recipe for Rigatoni with Butternut Squash & Arugula. Perfect for weekends or entertaining, we saute butternut squash, onion and garlic in Country Crock Plant Butter then toss it with rigatoni and arugula. Then top it off with buttery, toasted bread crumbs for added flavor and crunch.

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  • Preparation timePrep time15 min
  • Cooking timeCooking time30 min
  • ServingsPortions4

Ingredients

  • 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

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      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.

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