Pasta Inverno (Winter Vegetable Pasta)
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Karen Barris Calabro
"A delicious and economical twist on a pasta primavera, this winter dish has been a favorite of vegetarian clients for years. It was born from a Sicilian side dish for Pumpkin Agrodolce (literally sour and sweet), taught to me by one of my first master chefs, but this is a meal that stands alone."
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Ingredients1 h 5 m servings 850 cals
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain.
- Heat olive oil in a deep skillet over high heat. Add winter squash, onion, and red bell pepper; cook, stirring with a wooden spoon and scraping the bottom of the skillet, until browned, 8 to 10 minutes. Stir in tomatoes, green beans, olives, and garlic. Reduce heat to medium-low and simmer until green beans are tender, about 10 minutes.
- Stir spinach, red wine vinegar, sugar, basil, salt, and black pepper into the skillet. Cook and stir until spinach starts to wilt, about 1 minute. Add drained pasta; cook and stir until tender and coated with sauce, about 3 minutes. Sprinkle Parmesan cheese on top and toss well.
- Cook's Notes:
- Use acorn, hubbard, or butternut, but not spaghetti, squash. Frozen chopped spinach can be substituted for the fresh if desired. Two fresh tomatoes can be substituted for the canned tomatoes.
- Putanesca additions of pine nuts, artichoke hearts, and such are lovely, but not necessary. It's really like a primavera with winter vegetables, so use whatever you happen to have on hand.
Per Serving: 850 calories; 37.2 g fat; 111.9 g carbohydrates; 23.8 g protein; 9 mg cholesterol; 847 mg sodium. Full nutrition