Can't get the kiddies to eat their veggies? Parents, arm yourself with this sneak attack. Squash and cheese come together in this palate-pleasing penne pasta. Think of it as taking the traditional macaroni and cheese dish and putting a healthy twist on it.
Ingredients
For 0006 Person(s)
Recipe
32 floz water
1 teaspoon(s) sea salt
1squash, thinly sliced
1 1/2 tablespoon(s) unsalted butter
1/5 cup(s) wheat flour, whole
2 1/4 cup(s) unsweetened almond milk
2leeks, chopped
1/8 teaspoon(s) pepper
1/8 teaspoon(s) cinnamon
2 cup(s) reduced fat cheddar or colby cheese
1 cup(s) reduced fat provolone cheese
2 cup(s) penne
Directions
Bring 4 cups of water and 1 teaspoon of sea salt to a boil in a medium saucepan.
Stir in the squash and penne.
Bring back to a boil.
Cover and cook until the pasta is al dente.
Drain and set aside.
Melt the butter in a large saucepan over medium-low heat.
Whisk in the flour and milk until smooth.
Increase the heat to medium-high.
Add the leeks, pepper, and cinnamon. Bring to a boil.