Healthy Harvest Squash and Mushroom Pasta
Ingredients
Nutrition Note: This recipe is rich in vitamin C, several B vitamins, magnesium, copper, selenium and more than a day's worth of vitamin A.
8 oz.
dry whole wheat penne pasta
1 tbsp.
Kowalski's Extra Virgin Olive Oil
8 oz.
Kowalski's Gourmet Blend Mushrooms
1 cup
summer squash
½ cup
fresh corn
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2-3 oz.
fresh goat cheese, to taste
2 cups
Roasted Butternut Squash
1 cup
chopped kale or spinach
2 tbsp.
thinly sliced green onions
- freshly grated Kowalski's Parmesan Cheese, to taste
- chopped fresh Italian parsley, to taste
Directions
In a large pot of unsalted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup of pasta cooking water from the pot and reserve it. While pasta cooks, heat oil in a large sauté pan over medium-high heat. Stirring frequently, cook mushrooms, summer squash and corn in oil for 6-8 min. or until mushrooms brown; season to taste with salt and pepper. Drain pasta; return to cooking pot and add goat cheese. Stir pasta and cheese together, adding hot reserved pasta water a bit at a time until sauce reaches desired consistency. Gently warm squash in the microwave. Fold mushrooms, corn, squashes and chopped greens into pasta mixture; adjust seasonings to taste. Serve immediately, garnishing individual portions with salt, pepper, green onions, Parmesan cheese and parsley.
