PALMINI Linguine with Spicy Butternut Squash

25 March, 20190
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PALMINI Linguine with Spicy Butternut Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cans PALMINI, drained
  • 1/2 medium butternut squash, roasted
  • 1 Tomato ealed and diced
  • 1/2 cup roasted tomatoes with liquid
  • 1/2 cup Pepitas (pealed squash seeds)
  • 1 Bunch fresh arugula
  • 1 cup Water
  • 1 tsp Dry chili peppers of your preference
  • Salt and pepper to taste
Units:
Ingredients
  • 2 cans PALMINI, drained
  • 1/2 medium butternut squash, roasted
  • 1 Tomato ealed and diced
  • 1/2 cup roasted tomatoes with liquid
  • 1/2 cup Pepitas (pealed squash seeds)
  • 1 Bunch fresh arugula
  • 1 cup Water
  • 1 tsp Dry chili peppers of your preference
  • Salt and pepper to taste
Units:
Instructions
  1. Toast pepitas on a dry pan until the first ones pop, set aside.
  2. Separate half of the squash and roasted tomatoes, select the better-looking pieces and cut into bite size. Toss the other halves on a pan with a drizzle of olive oil, add the fresh tomato and chili pepper. After 5 minutes, transfer the ingredients into a blender and blend. This should create a sauce with a velvety consistency. Add water slowly if mixture is thick. Season to taste.
  3. Heat up the remaining half of bite size squash and tomato on a nonstick pan.
  4. Separately boil the Palmini up to 10 minutes or until soft. Drain.
  5. Serve Palmini on a bed of arugula on the plates. Pour over sauce and sprinkle with pepitas!
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