The fall flavors of butternut squash and crunchy pomegranates are the perfect pairing in a dish that is definitely sweater-weather approved!
Instructions
- Cook ZENB pasta as directed on package. Reserve ½ cup pasta cooking water; drain.
- Meanwhile, heat 2 teaspoons oil in large skillet on medium-high heat. Add squash; cook 7-9 minutes until golden-brown and tender. Transfer to a plate and set aside. Add remaining oil and mushrooms; cook 5-7 minutes, until golden-brown. Stir in garlic and tomato paste; cook 1 minute, stirring continuously.
- Add pasta, reserved pasta water, squash, 3 tablespoons parsley and salt. Toss 2-3 minutes, until evenly coated. Sprinkle with remaining parsley and pomegranate arils before serving.
Recipe Notes:
Substitute sugar pumpkin, acorn or kabocha for the butternut squash.
