Creamy Cheesy Butternut Squash Whole Wheat Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cheesy Butternut Squash Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Butternut Squash Whole Wheat Pasta

Enjoy a comforting bowl of whole wheat pasta tossed in a creamy blend of low‐fat ricotta and sharp cheddar cheese, elevated by the natural sweetness of roasted butternut squash and the wholesome addition of white beans and fresh spinach. This dish balances a velvety sauce with a delightful contrast of textures, sure to satisfy your savory cravings any time of day.

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NUTRITION

589kcal
Protein
36.2g
Fat
19g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Whole Wheat Pasta

1 cup Butternut Squash, cubed

0.75 cup Low-Fat Ricotta Cheese

0.25 cup Shredded Mild Cheddar Cheese

0.25 cup Cooked White Beans

1 cup Fresh Spinach

0.25 teaspoon Salt

0.25 teaspoon Ground Black Pepper

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the butternut squash cubes with a drizzle of olive oil (optional), salt, and pepper. Roast in the oven for 20-25 minutes or until fork-tender and slightly caramelized.

  • 3

    Meanwhile, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 4

    In a small saucepan over low heat, combine the low-fat ricotta cheese with roasted butternut squash, garlic powder, and a pinch more salt and pepper. Stir until warm and slightly blended; you can mash some squash to mix into the cream.

  • 5

    Stir in the shredded cheddar cheese and cooked white beans, allowing the cheese to melt into the sauce.

  • 6

    Mix the cooked pasta and fresh spinach into the sauce, tossing until the spinach wilts and the pasta is evenly coated.

  • 7

    Taste and adjust seasoning as needed before serving.

Creamy Cheesy Butternut Squash Whole Wheat Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cheesy Butternut Squash Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Butternut Squash Whole Wheat Pasta

Enjoy a comforting bowl of whole wheat pasta tossed in a creamy blend of low‐fat ricotta and sharp cheddar cheese, elevated by the natural sweetness of roasted butternut squash and the wholesome addition of white beans and fresh spinach. This dish balances a velvety sauce with a delightful contrast of textures, sure to satisfy your savory cravings any time of day.

NUTRITION

589kcal
Protein
36.2g
Fat
19g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Whole Wheat Pasta

1 cup Butternut Squash, cubed

0.75 cup Low-Fat Ricotta Cheese

0.25 cup Shredded Mild Cheddar Cheese

0.25 cup Cooked White Beans

1 cup Fresh Spinach

0.25 teaspoon Salt

0.25 teaspoon Ground Black Pepper

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the butternut squash cubes with a drizzle of olive oil (optional), salt, and pepper. Roast in the oven for 20-25 minutes or until fork-tender and slightly caramelized.

  • 3

    Meanwhile, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 4

    In a small saucepan over low heat, combine the low-fat ricotta cheese with roasted butternut squash, garlic powder, and a pinch more salt and pepper. Stir until warm and slightly blended; you can mash some squash to mix into the cream.

  • 5

    Stir in the shredded cheddar cheese and cooked white beans, allowing the cheese to melt into the sauce.

  • 6

    Mix the cooked pasta and fresh spinach into the sauce, tossing until the spinach wilts and the pasta is evenly coated.

  • 7

    Taste and adjust seasoning as needed before serving.