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6 Tbsp. Country Crock® Plant Butter with Olive Oil Stick, divided
1/4 cup seasoned panko bread crumbs
1 lb. butternut squash, peeled and cut into bite-size pieces, about 3 cups
1 cup thinly sliced red onion
2 large cloves garlic, thinly sliced
1/2 tsp. salt
8 ounces rigatoni pasta
1 Tbsp. lemon juice
4 cups baby arugula, about 4 ounces
1/4 cup fresh basil leaves
Energy (kcal)
0 kcal
Energy (kJ)
0 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
0.0 g
Carbohydrate excl. fibre (g)
0.0 g
Sugar (g)
0.0 g
Fibre (g)
0.0 g
Fat (g)
0.0 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)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
0 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
0 mg
Iron (mg)
0.00 mg
Potassium (mg)
0 mg
Instructions
In large nonstick skillet melt 1 Tablespoon Country Crock® Plant Butter with Olive Oil Sticks 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 with Olive Oil Sticks 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 with Olive Oil Sticks 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.
Cooking time30 min
Prep time15 min
Portions 4