CHEESY SQUASH-HERB PASTA
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 1/2 pounds butternut squash cubes
1/4 cup olive oil
Nutmeg
1 pound whole wheat penne rigate pasta
1 bunch parsley, chopped
4 cloves garlic, minced
1" piece ginger, peeled, grated
1 jalapeno pepper, seeded, chopped
1 bunch green onions, chopped
1 cup vegetable stock
Handful grated Parmesan cheese
Heat oven to 475 degrees. On a baking sheet, drizzle squash with some oil, season with salt, pepper, and nutmeg. Roast until tender and brown at the edges 20 min. Bring a pot of water to a boil, salt it, add pasta, cook until al dente. Drain pasta, reserve 1 cup cooking water. *Heat 1/4 cup oil in a skillet. Add parsley, garlic, ginger, jalapeno, and green onions, swirl 3 min. Add stock, simmer. Add half a ladelful of pasta cooking water to sauce. Add pasta, squash, and cheese to skillet. Stir to combine. SERVE & ENJOY...
__._,_.___
Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
.
__,_._,___
