Pasta with Butternut Squash Recipe
Spinach, Bella mushrooms, and chunks of sautÃ©ed butternut squash provide an earthy flavor to this satisfying pasta dish.
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1 pound rotelle pasta
1 butternut squash - small
1 bunch spinach - fresh, stemmed and rough chopped
2 cloves garlic - chopped
1 tablespoon olive oil
8 ounces baby bella mushroom - sliced
1 tablespoon lemon juice
salt and pepper to taste
1 teaspoon lemon pepper
3/4 cup parmesan cheese - grated
:large skillet, large serving bowl
Boil pasta until al dente, reserve 1/2 cup of the pasta water. Drain pasta.
Quarter, seed and peel squash and cut into 1/2 inch cubes.
In a large skillet, sautÃ© the squash in the olive oil until almost tender, approximately 20 minutes.
Sprinkle with salt and stir occasionally.
Add spinach, garlic, mushroom with the squash and continue cooking over medium heat, stirring occasionally until any liquid is evaporated.
Add pasta and 1/2 cup of pasta water.
Season with lemon juice, lemon pepper, salt and pepper.
Remove from heat.
Place in a large serving bowl and sprinkle with parmesan cheese.
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"This is such a new way to enjoy pasta & squash. It's not only healthy but so very Yummy. This is a must try recipe."
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