Butternut Squash and Fried Sage Pasta

Haven't tried to make this yet, but it looks yummy and healthy!

Serves 4

INGREDIENTS

• 8 oz whole-wheat penne
• 1 tablespoon olive oil
• 8 sage leaves
• 1 medium red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 medium butternut squash (about 2 lb), peeled, seeded and cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan

  PREPARATION

  1. Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

  The skinny

  337 calories per serving, 6.5 g fat (1.4 g saturated), 63 g carbs, 10 g fiber, 11 g protein

Mushroom Lentil Barley Stew

Ingredients
2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

Directions

1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Makes 8 servings. Amount Per Serving: Calories: 177 | Total Fat: 1.1g | Cholesterol: 0mg