 | | Directions |
- Boil pasta until al dente, reserve 1/2 cup of the pasta water. Drain pasta.
- Quarter, seed and peel squash and cut into 1/2 inch cubes.
- In a large skillet, sauté the squash in the olive oil until almost tender, approximately 20 minutes.
- Sprinkle with salt and stir occasionally.
- Add spinach, garlic, mushroom with the squash and continue cooking over medium heat, stirring occasionally until any liquid is evaporated.
- Add pasta and 1/2 cup of pasta water.
- Season with lemon juice, lemon pepper, salt and pepper.
- Remove from heat.
- Place in a large serving bowl and sprinkle with parmesan cheese.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: large skillet, large serving bowl
Servings: 10
|  | | Ingredients | | - | | 1 pound rotelle pasta |
| - | | 1 butternut squash - small |
| - | | 1 bunch spinach - fresh, stemmed and rough chopped |
| - | | 2 cloves garlic - chopped |
| - | | 1 tablespoon olive oil |
| - | | 8 ounces baby bella mushroom - sliced |
| - | | 1 tablespoon lemon juice |
| - | | salt and pepper to taste |
| - | | 1 teaspoon lemon pepper |
| - | | 3/4 cup parmesan cheese - grated |
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