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Butternut Squash Pesto Bucatini Recipe

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Butternut Squash Pesto Bucatini image


This recipe for Butternut Squash Pesto Bucatini is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Pesto Blend-------------------------
5 Tablespoons Parmesan Cheese
1 1/2 Tablespoons Garlic
3/4 Cup Basil, Fresh
2 Tablespoons Italian Seasoning
Veggie Mix----------------------------
1 1/4 Cups Chopped Broccoli
2 1/4 Cups Butternut Squash, roasted and diced
1 1/2 Cups Canned Tomatoes
4 Tablespoons Pine Nuts
1 1/4 Cups Chopped Onions
1 1/2 Tablespoons Salt Free Seasoning
1 Fluid Ounce Lemon Juice, Bottled
1/3 Cup Olive Oil
2 Tablespoons margarine (ICBINB)
6 Ounces Whole Wheat Pasta
1/3 Cup Water

In a large pot with a lid, bring 6 cups water to a boil. Add Bucatini pasta and boil for 8–10 minutes or until tender. Strain and set aside. While the pasta is cooking, in a food processor or blender combine the pesto blend, half of the pine nuts, 1/3 cup olive oil, 1/3 cup water, 1/2 tsp salt, 1/4 tsp pepper and blend until smooth. Set aside. In a large sauté pan lightly toast the remaining pine nuts over medium heat. Remove nuts from the pan and set aside. Add 2 T butter, veggie mix, onion slices, and lemon pepper to the pan. Sauté 1–2 minutes. Add the pasta and pesto to the vegetables, and stir well to coat everything evenly and allow to heat up. Pour lemon juice evenly over the noodles and stir again. Taste and adjust seasoning as desired. Sprinkle remaining toasted pine nuts over each serving.

Personal Notes:
Personal Notes:
515 Calories; 28g Fat (47.1% calories from fat); 14g Protein; 57g Carbohydrate; 9g Dietary Fiber; 5mg Cholesterol; 315mg Sodium.
Source: https://cdn.thrivelife.com/media/catalog/label/ButternutSquashPesto.pdf




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