Buy diced, peeled butternut squash to cut down on prep time for this pasta that’s even heartier when made with whole-wheat or multigrain penne.
12 ounces whole-wheat or multigrain penne
2 tablespoons extra-virgin olive oil
2 cups diced peeled butternut squash (about 8 ounces)
Freshly ground pepper
12 ounces cremini mushrooms, trimmed and sliced
4 cloves garlic, minced
1 medium shallot or 1/2 small red onion, minced
1/4 to 1/2 teaspoon red pepper flakes
1 cup grated parmesan cheese (about 2 ounces)
3 tablespoons fresh oregano
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally until lightly browned, about 5 minutes. Add the garlic, shallot, and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
Eat Healthy and Stay Healthy 🙂 🙂