Today's healthy recipe

7 oz penne pasta (about 2 cups/500 mL uncooked)
2 tbsp soft, margarine, divided
1 medium leek, chopped (white/pale green parts only)
2 cloves garlic, minced
1 cup butternut squash, peeled and cut into 1/2 in (1,25 cm) pieces
1/4 cup dry wine
1 tsp dry sage
3 tbsp all-purpose flour
2 cups skimmed milk
1/8 tsp ground nutmeg
3/4 cup grated Parmesan cheese
salt and pepper
10 oz fresh spinach, cleaned, coarsly chopped (about 2 cups/500 mL)

METHOD

In large saucepan, melt half the margarine over medium heat and sauté leeks and garlic for 5 minutes. Add squash, wine, and sage.

Cover and simmer, stirring occasionally, for 10 minutes, or until squash is tender. Remove cover, increase heat to medium and stir continuously until wine evaporates. Remove vegetables to a bowl and set aside.

Melt remaining margarine in saucepan. Whisk together flour and milk; add to saucepan, and bring to a boil until mixture thickens, stirring constatnly.

Remove from heat and whisk in nutmeg and cheese. Stir in squash, leeks, and spinach. Cook over medium heat, stirring, for about 2 to 3 minutes or until spinach has wilted and is tender. Add pasta and toss well.

Season to taste with salt and pepper. Serve immediately.

Try this and let us know what you think in the comment box below