- 1 pound whole grain bow-tie pasta
- 1/2 cup extra-virgin olive oil
- 2 cups peeled, seeded, and cubed winter squash
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 (15 ounce) can diced tomatoes
- 1 cup fresh green beans, cut into 1-inch pieces
- 1/2 cup pitted kalamata olives
- 2 tablespoons minced garlic
- 3 cups torn fresh spinach
- 1/2 cup red wine vinegar
- 3 tablespoons white sugar
- 1 tablespoon minced fresh basil
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon cracked black pepper, or to taste
- 1/2 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain.
- Heat olive oil in a deep skillet over high heat. Add winter squash, onion, and red bell pepper; cook, stirring with a wooden spoon and scraping the bottom of the skillet, until browned, 8 to 10 minutes. Stir in tomatoes, green beans, olives, and garlic. Reduce heat to medium-low and simmer until green beans are tender, about 10 minutes.
- Stir spinach, red wine vinegar, sugar, basil, salt, and black pepper into the skillet. Cook and stir until spinach starts to wilt, about 1 minute. Add drained pasta; cook and stir until tender and coated with sauce, about 3 minutes. Sprinkle Parmesan cheese on top and toss well.
06/01/2019
recipepes.com
pasta nverno (winter vegetable pasta), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
