Sunday, April 19, 2015

Butternut & Parsley Pasta

Thanks to my friend Heather for sharing this recipe with our family! Love it!

1 butternut squash, roasted then cubed
1/4 C olive oil
1 box whole wheat pasta (rigatoni, penne, etc)
1 bunch flat leaf parsley, stems and leaves chopped separately
4 cloves garlic, pressed
1 piece fresh ginger, peeled and grated
1 bunch green onions chopped, greens and whites separated
1 C chicken stock
3/4 C fresh Parmesan cheese

Pre-heat the oven to 475°F. On a baking sheet, drizzle the squash with some olive oil. Roast until just tender and brown at the edges, about 17-20 minutes.
Meanwhile, cook the pasta according to package directions. Drain the pasta, but reserve 1 cup of the starchy cooking water.
Chop up your green onions, parsley and squash, remembering to separate the whites and greens and the leaves and stems.
While the pasta is cooking, heat 1/4 cup olive oil in a large skillet.  Add the parsley stems, garlic, ginger, and scallion whites; swirl for 2-3 minutes.

 Add the stock and reduce the heat to simmer. Add that cup of the pasta cooking water to the sauce.

Pour over your pasta, parsley leaves, scallion greens, squash and cheese. Stir to combine.

Both filling and delicious! 

 On this particular occasion we served ours with steamed broccoli, and chopped strawberries, bananas and grapes.

No comments:

Post a Comment