Farfalle With Winter Squash Sauce

Farfalle With Winter Squash Sauce

Ingredients:
⅓ cup raisins
1 cup boiling water
8 oz (250 g) farfalle (bow-tie) pasta
1 Tbsp olive oil
1 large red bell pepper, diced
4 cloves garlic, minced
18 oz (510 g) winter squash puree, thawed
1 tsp rubbed sage
½ tsp salt
½ tsp ground black pepper
3 Tbsp reduced-fat cream cheese (Neufchâtel)
⅓ cup grated parmesan cheese

Directions:
1. In small bowl, soak raisins in boiling water for 5 minutes, or until plump. In large pot of boiling
water, cook pasta according to package directions. Drain, reserving ⅓ cup of cooking liquid.
2. Meanwhile, in large skillet, heat oil over medium heat. Add bell pepper and garlic. Cook, stirring
frequently, for 5 minutes, or until pepper is tender. Add squash puree, sage, salt, and black pepper
and cook until heated through.
3. Stir in raisins and their soaking liquid and cream cheese. Cook until cream cheese has melted.
Transfer mixture to large bowl. Add pasta, reserved cooking liquid, and parmesan and toss to
combine.