How’s this for a hack? Here we slice refrigerated lasagna noodles to get silky pappardelle-style ribbons of pasta that look like they’re homemade. Pick up pre-cubed butternut squash to save yourself peeling and chopping time.
6 ounces reduced-fat ground pork sausage (such as Jimmy Dean)
1 (8-oz.) pkg. sliced fresh cremini mushrooms
1 cup chopped yellow onion
1 cup 1/4-inch-cubed butternut squash
3 tablespoons chopped fresh sage
1 1/2 tablespoons chopped garlic
1/3 cup dry white wine
8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips
Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.
Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.
Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.
Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.
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