Pasta With Vegetables

READY IN: 30mins
Recipe by ellie_

I really enjoyed this simple dish - leftovers also worked out great for lunch the next day. Recipe source: Bon Appetit (November 2007)

Top Review by the80srule

I scaled the recipe down and used olive oil instead of butter, and fresh spinach. Really easy and open for variation! I haven't had much time to cook more complicated stuff lately, so this was a good rush-hour recipe. Made for Veggie Swap 21.

Ingredients Nutrition

Directions

  1. Cook pasta in boiling water, according to package directions, drain (reserving 1 cup or so of the cooking water).
  2. While pasta is cooking, melt 1/4 cup butter in skillet over medium high heat.
  3. Add squash and cook for 6-10 minutes or until almost tender.
  4. Stir in mushrooms, marjoram and remaining butter (I really think this butter can be cut down considerably and still come out wonderful); sautéing for another 8-10 minutes or until mushrooms are soft and squash is tender.
  5. Stir in spinach, cooking 2-4 more minutes.
  6. Stir in 1/2 cup of cheese.
  7. In a large bowl toss pasta with vegetables, adding some of the reserved pasta water if necessary.
  8. Sprinkle with remaining cheese, toss.

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