Rigatoni with Butternut Squash & Arugula
Cooking time30 min
Prep time15 min
Portions 4
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
| 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 |
Instructions
- 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.
- 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.
- Meanwhile, cook pasta according to package directions. Drain, reserving ½ cup pasta water.
- 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.
- 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.
