Sunday, November 2, 2014

Butternut Squash and Tomato Penne

Butternut Squash and Tomato Penne

Serves 2

226g butternut squash, peeled, seeded and cut into small cubes
1½ tbsp extra virgin olive oil
3 anchovy fillets in oil, patted dry and finely chopped
2 garlic cloves, finely chopped
½ medium red onion, finely chopped
226g penne pasta
10 grape (or cherry) tomatoes, sliced in half
2½ tbsp flat leaf parsley, finely chopped

1) Bring a large pot of salted water to boil.

2) In a large deep frying pan over medium high heat, add 2 tbsp extra virgin olive oil, anchovies, garlic and onions. Cook for 5 minutes, until the onions are soft and add butternut squash. Cook for 8-10 minutes until the squash is soft and starts to brown.

3) Add tomatoes and cook for 5 minutes.

4) Cook pasta according to the directions on the package (al dente), drain and add to the pan.

5) Season with salt and pepper, mix well and serve topped with fresh parsley.

Adapted from Pickled Plum.

per serving: 542 calories, 15g fat, cholesterol 5mg

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