Pasta with Butternut Squash and Peas
Easy, quick, and a delightful way to use pasta shells!
Ingredients
- olive oil
- 1 medium butternut squash, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 cups frozen peas
- 1 lb pasta shells
- salt and pepper, to taste
Instructions
- Chop the butternut squash before cooking. Be sure to remove the pell and seeds.
- Heat oil in a large skillet over medium heat.
- Add the chopped garlic and onion and let it all simmer for until the onion is softened.
- Add the butternut squash to the pan and toss to coat.
- Season the squash with salt and pepper, and turn heat to low. Cover to help cook through.
- In the meantime, boil a large pot of water for the pasta. Salt the water well, and cook the pasta until al-dente.
- Once the butternut squash is soft, add the frozen peas. Cover again so that the peas warm through.
- Add the cooked pasta shells to the skillet with the vegetables, and toss well. Add a half cup of the leftover pasta water to help meld the flavors together.
- Serve with your favorite grated cheese!