photo credit: lol foodie

Take advantage of all the delicious seasonal squash with this amazingly yummy Winter Vegetables and Pasta recipe. Healthy and light, you’ll get a full 2 cups serving for just 6 Points!! Now that’s what I call a meal, people.

Just by using a low calorie, high fiber pasta, and bulking up the dish with lots of veggies, you’re able to get a truly delicious vegetarian pasta meal without using up a lot of your Weight Watchers Points, AND you’ll be satisfied. And with the fantastic flavors of the butter, sage, thyme and wine, this dish is truly reminiscent of a fabulous fall day. Enjoy!

Sage Butter Winter Vegetables and Pasta Recipe

A tasty and low calorie pasta recipe that’s loaded with delicious winter vegetables and flavorful herbs. And with just 6 Points for a generous 2 cups serving, this vegetarian recipe not only tastes great, but is very filling.


  • 8 ounces Ronzoni Smart Taste Pasta
  • 4 cups fat free vegetable broth
  • 1 cup dry white wine
  • 2 cups butternut squash cubes, bite sized
  • 1 cup zucchini, chopped
  • 1 cups cauliflower florets, cut into bite sized pieces
  • 1 10-ounce bag frozen lima beans, thawed
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme
  • 2 tbsp light butter (I used Brummel & Brown)
  • 1 tsp lemon zest
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Heat butter in a Dutch oven over medium heat. Add onion, garlic, sage and thyme, and cook, stirring, until softened, 3 to 4 minutes.
  2. Add broth, wine, and lemon zest; bring to a boil over medium-high heat.
  3. Add pasta, cauliflower, squash, zucchini, salt and pepper and cook, stirring occasionally, until the pasta is almost cooked… about 10 minutes.
  4. Add in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 2 cups
Each serving = 6 Points

PER SERVING: 275 calories; 3g fat ; 46 g carbohydrates; 18 g protein; 12 g fiber


  1. This was DELICIOUS. The portion was so generous I never felt hungry and the points were so low. I didn’t have sage and thyme, so I used rosemary and a dash of allspice without the lemon zest.

    I looked forward to the leftovers. I live by myself while I’m at school and I never got tired of eating this all week.

    I would make this again and again and can’t wait to try the Sweet Potato Pumpkin Bisque this week.

  2. I do not dringk wine, either, so I buy the small 4 pack of wine to cook with. Better than the “cooking wine” they sell in grocery stores, and if you don’t need the whole small bottle, you are not throwing out a lot. I have seen red and white in known brands in my liquor store and have used the red in beef stew. It does really help the flavor.

  3. I was wondering if there was a substitute for the wine? I am not a wine drinker and would hate to buy a bottle for just the cup I need for this great recipe.

  4. How much dried herbs would I sub for the fresh _ I’m not good in the herb department? Think I will try chicken broth and add some chicken to make this a hearty non-vegetarian dish. Thanks again for your contribution to changing my way of eating for a lifetime, not just for when I’m on Weight Watchers :-)

    • LaaLoosh

      Essential oils are more concentrated in dried herbs so you use less. If you want to substitute dried herbs in a recipe that calls for fresh, the conversion is simple. Reduce tablespoons to teaspoons; so one Tablespoon of fresh herb equals one teaspoon dried. Great question!!