This bow ties recipe is a fabulous vegetarian pasta dish. Make it low-fat by using fat-free half-and-half.

How To Make Bow Ties with Butternut Squash and Peas

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20 mins
15 mins
35 mins


  • 16 oz bow-tie pasta or corkscrew pasta
  • 1 medium butternut squash peeled, seeded and cut into 1-inch pieces
  • 10 oz frozen peas
  • 3/4 cup half-and-half or light cream
  • 1 tsp fresh sage leaves minced
  • 1/3 cup Parmesan cheese freshly grated
  • 1 tsp salt
  • 1/4 tsp black pepper


  • In a large saucepot, cook pasta as directed on the package.
  • Place squash chunks in a 2.5-quart, microwave-safe baking dish. Cover and cook in a microwave oven on high, stirring once, for 12 minutes.
  • Stir in peas, half-and-half and sage. Cook uncovered for 2 minutes.
  • In a large warm serving bowl, toss pasta with squash mixture, Parmesan, salt and pepper. Serve.

Nutrition Facts

Calories: 655kcal | Carbohydrates: 119g | Protein: 25g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 751mg | Potassium: 1145mg | Fiber: 11g | Sugar: 11g | Vitamin A: 20699IU | Vitamin C: 68mg | Calcium: 281mg | Iron: 4mg