Tropical Butternut Squash Pasta

I don't know if you remember when I did the Tropical Butternut Squash Soup but you should because it's kind of awesome especially now that Fall is here.  (Squee!)  Well, when I saw we had some leftover, I decided to throw together another way to serve it the next night and we were quite surprised with how much we loved it.

That would be Tropical Butternut Squash Pasta.

Before you crinkle your nose up without even giving it a chance, let me tell you that we thought we were eating one of the most sinful macaroni and cheese dishes we'd ever had.  That's right, it tasted like a decadent mac and cheese but without a rump load of cheese.  (Rump load is a term of measurement correct?)

Here's what you'll need to make yours...
(Makes 2 servings)

2 servings of Tropical Butternut Squash soup
1 cup Trader Joe's whole wheat rotini pasta  (or brown rice pasta for gluten free)
2 oz asiago cheese, shredded

Seriously, this was so easy you don't need photographic instructions if you've got the soup on hand.

Boil the pasta for 8 minutes or until al dente and drain the pasta.

Add the soup to the pasta and let it heat up if the soup has been in the fridge.

When it's up to temperature, divide it into 2 greased (or cooking sprayed) oven safe bowls/dishes.

Sprinkle one ounce of cheese on top and bake in a 400 degree oven until the cheese is melted.

Enjoy!

Nutritional information per serving:  Calories  396  Total Fat  17g  Sat Fat 9g  Mono Fat 3g  Cholesterol 25mg  Sodium 394mg  Potassium 291mg  Total Carbs 51g  Fiber 7g Sugars 10g  Protein 13g  Vitamin A 149%  Vitamin C  38%  Calcium 25%  Iron 6%

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