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Eacb7661 d6b8 4793 96b0 a4d7ef97ceaf  2016 03 22 14 08 30
Leila Reeder-Esparza
Leila Reeder-Esparza

I call this "Seasonal Spaghetti".

Start by finding some fresh veggies in your pantry. For this I used butternut squash, collard greens & yellow onion.

Cut the butternut squash into bite-sized cubes and season with salt, pepper, honey, whatever your heart's desire. Roast the butternut squash in the oven at 400° for 20 minutes.

While the butternut squash is roasting, add some noodles to boiling water & cook for about 7-10 minutes.

Add some butter & garlic to a pan and cook the collared greens and onions just as the butternut squash is ready to come out of the oven.

Drain the pasta and put it back in the pot. Add butternut squash, collard greens, lots of sautéed garlic & butter (this essentially is going to be your "sauce"), & onions to the pasta.

Stir it all together, add some parmesan cheese on top – and serve!

Substitute the veggies with whatever fresh veggies you have on hand (or you're trying to get rid of!) if you like.

#notcontest #seasonal #spaghetti