Servings:
Makes two servings
Ingredients
- 1/2 pound penne pasta
- 1 cup chopped butternut squash
- 1/4 pound shrimp
- 2 pound garlic cloves
- 1/4 cup olive oil
Preparation
Baking Directions:
The day before, in a medium saute pan, brown garlic in olive oil on low-medium heat.
Once browned add butternut squash and parsley and cook until soft.
Slightly mash and refrigerate.
On the day of, add penne pasta to a pot and bring it to a boil.
Remove and set aside.
In a medium saute pan, reheat butternut squash and then add shrimp, the penne, a little pasta water and simmer for one to two minutes.
Place in serving bowl and sprinkle fresh chopped parsley on top.
Create your free profile or log in to save this article
Create your free profile or log in to save this article
Create your free profile or log in to save this article