INGREDIENTS
20 oz
Butternut squash, fresh
2 tsp
Garlic
1 tbsp
Thyme, fresh
12 oz
Pasta, whole-wheat
2 tbsp
All-purpose flour, white
1/4 tsp
Black pepper, freshly ground
5/8 tsp
Salt
1/4 cup
Walnuts
1/3 cup
Parmesan cheese
1/2 cup
Ricotta cheese, part-skim
1 1/4 cups
Skim milk