Ingredients

1 1 1/2 pound  acorn squash scrubbed—cut crosswise into 1/3-inch-thick rings, seeds discarded 1   small red onion sliced 1/4 inch thick 1/4 cup  extra-virgin olive oil salt and freshly ground pepper 6   large plum tomatoes halved and cored 12   unpeeled garlic cloves 1/2 pound  whole wheat rigatoni 2 tablespoons  pine nuts 1/4 teaspoon  crushed red pepper 4   kalamata olives pitted and sliced 1/4 cup  thinly sliced basil leaves 2 tablespoons  chopped parsley 2 tablespoons  freshly grated pecorino cheese Tip: One Serving 496 cal, 69 gm carb, 21 gm fat, 3.1 gm sat fat, 14 gm protein, 12 gm fiber.

Description

Whole Wheat Rigatoni With Roasted Vegetables, Recipe

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