Ingredients

• 1 , 16 ounce
• 1 tablespoon olive oil
• 2 cups cubed butternut squash
• 1 tablespoon minced fresh garlic
• 2 teaspoons rubbed dried sage
• 1 teaspoon dried thyme
• 1.5 cups heavy cream
• 1 cup fresh spinach leaves
• 0.25 cups grated Parmesan cheese , or more to taste
• salt and ground black pepper to taste
• 3 tablespoons chopped walnuts

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and sauté until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
3. 3 Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
4. 4 Divide between 8 bowls. Top with walnuts and more Parmesan.

Nutrition per serving