Squash and Fennel Pasta Primavera

SeeStephRunBlog

This was a BIG hit at my house over the weekend so I wanted to share it! I don't normally post my recipes here but we've already enjoyed this for three nights- so yummy! hope you enjoy!


There is a photo on my blog (I have no idea how to post the photo here). http://www.seestephrun.com/2013/05/21/hey-look-its-a-farm-and-squash-and-fennel-pasta-primavera-2/

Squash and Fennel Pasta Primavera from Seestephrun.com
Servings: 8 • Serving Size: 1 cup • Calories Per Serving: 125

6 oz whole wheat or heart healthy penne
1 summer squash, chopped
1 yellow onion, sliced
5 small or 4 large carrots, peeled and sliced
2/3 cup baby bella mushrooms, chopped
3 cups baby spinach
1/2 cup fresh parsley, finely chopped
4-5 cloves of garlic, chopped
5 quick sprays of olive oil from a misto sprayer or 2 tsp
14.5 oz can of hunts diced tomato with fennel
2 tsp basil
1/2 tsp fennel
1 tsp oregano
1/2 tsp crushed red pepper (if desired)
Salt and pepper
Directions

In medium sized pot, cook pasta just shy of the recommended time and drain while still a tad firm.

In a large saucepan or Dutch oven, heat oil. Brown garlic for 2 minutes before adding the onion. Toss for 2 more minutes. Add the squash, carrots, and mushroom. Season with a bit of salt and pepper. Sauté for another 4-5 minutes, until squash and carrots soften.

Add in diced tomatoes, parsley, and spices. Mix well. Allow to cook down, covered, for about 5 minutes. AddSlow add in spinach, allowing it to wilt down. Mix well and allow to simmer for another couple of minutes.

Mix in cooked pasta, toss well and serve with fresh grated cheese.

*Normally I would have used fresh tomatoes but plain and simply, I was interested to try this new fennel laced version of diced tomatoes. If you prefer, use two fresh tomatoes chopped.