Another Meatless Monday has rolled around and it’s time to get creative in the kitchen. In my experience, one of the easiest types of food to make for Meatless Monday is pasta. I love pasta, but not necessrily the carbs that go along with it. Still, I love pasta. So, every now and then, it — “it” typically being whole grain pasta — finds its way into my recipes and onto our dinner table.
This week, I paired whole grain angel hair pasta with roasted butternut squash and spinach and came up with a real mouth pleaser. I call it Brown Butter Pasta with Spinach and Butternut Squash. I think it’s the real butter that makes the flavor pop. You should give it a try…but make sure you use butter, not a substitute, for that true buttery taste. I hope you enjoy it. Bon appetit!
Brown Butter Pasta with Spinach and Butternut Squash
- 12 ounces butternut squash; peeled, seeded, diced small
- 2 tablespoons olive oil
- 8 ounces uncooked pasta (try it with Angel Hair!)
- 4 tablespoons butter
- 1 bunch of scallions, thinly sliced (white parts)
- 2 cloves garlic, minced
- 9 ounces packed baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Preheat oven to 400°.
Place the uncooked butternut squash in a large bowl. Drizzle with olive oil, season with salt and pepper and mix well. Put squash in a single layer on a baking sheet and roast for 25-30 minutes (turning once), until squash is tender.
While the squash is baking, prepare the pasta according to package instructions (cooking al dente). Once cooked, drain the pasta, making sure to reserve @1/2 cup of the pasta water. Set pasta aside.
In the same pot, melt the butter over medium heat (be careful not to let it burn; you’ll want to toss the pasta in the butter). Add the scallions and sauté about 5 minutes. Add the garlic and cook for an additional 2-3 minutes. Next, add the pasta and mix well with the butter. Add the spinach, gently tossing and cook until spinach leaves are wilted. (If the pasta begins to dry out, add some of the reserved pasta water.) Fold in the squash and mix gently. Stir in 1/4 cup of the Parmesan cheese and toss until combined. Season with salt pepper to taste.