Fresh Vegetable Penne

Ingredients

• 0.5 cup baby peas sweet frozen
• 0.5 teaspoon pepper black divided freshly ground
• 2 pound butternut squash peeled cut into 1 1/2-inch cubes
• 1.5 cups chicken broth 
• 0.5 cup half-and-half fat-free
• 1 tablespoon sage leaves fresh chopped
• 0.5 teaspoon garlic fresh minced
• 0.3 cup three-cheese blend shredded italian
• 1 cup leek chopped ( 1 medium)
• 1 tablespoon olive oil divided
• 16 ounces penne pasta uncooked
• 0.1 teaspoon pepper dried red crushed
• 6 servings garnish: sage leaves fresh
• 0.8 teaspoon salt divided

Equipment

• food processor
• frying pan
• oven
• aluminum foil

Directions

1. Place squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray.
2. Drizzle squash with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
3. Bake at 425 for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and saut 5 minutes or until tender and lightly browned.
5. Add garlic, and saut 1 minute.
6. Remove from heat, and set aside.
7. Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.
8. Cook pasta according to package directions, omitting salt and oil.
9. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper.
10. Add processed squash mixture, tossing to coat.
11. Sprinkle with Italian three-cheese blend.
12. Garnish, if desired, and serve immediately.