Grain-based dishes are the perfect vessel for incorporating a few servings of vegetables into your daily intake, especially for anyone who is not particularly fond of eating their veggies. By adding vegetables raw, cooked, or pureed, you will not only add a generous helping of vitamins and minerals to your meal, but you will also stretch the dish, which is great for large families or for those who enjoy eating leftovers throughout the week. This recipe features farfalle (a.k.a. bowtie) pasta, smothered in a delicious butternut squash sauce full of peppers, onions, and green peas. Ingredients: 2 cups (dry) farfalle pasta 1 10 oz. package frozen butternut squash puree 1 small onion, diced 2 cloves garlic, minced 1 red bell pepper, diced ¾ cup frozen peas Kosher salt Black pepper 1 Tbsp. Parmesan cheese, plus more for garnish Directions: 1. Bring a large pot of water to a boil. 2. Place the butternut squash into a microwaveable dish, cover with a lid, and microwave on HIGH for 4 minutes; stir, and microwave again on HIGH for another 3 minutes. 3. When the water has started boiling, add the pasta, and cook for 9-11 minutes, until al dente. 4. While the pasta is cooking, coat a large pot with cooking spray, and sauté the onions, garlic, and peppers over medium heat for 4-5 minutes. 5. Add the butternut squash, peas, and salt & pepper (to taste) to the vegetables; stir together. Turn up the heat, bring the mixture to a boil, and then turn the heat to low, put a lid on the pan, and simmer for 10 minutes. After 10 minutes, stir in the parmesan cheese, and turn the heat off. 6. Drain the cooked pasta, and add the pasta to the butternut squash mixture. Stir, and taste. Add more salt and pepper if needed. 7. Garnish the pasta with a little extra Parmesan cheese, if desired. Serve immediately.
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