My Foodie Call

One pot meals are awesome. Less dishes=less work.

I got this recipe from Eating Well. Although I modified a tiny bit on the veggies.

Fast meal on the fly.

I modified the recipe slightly on the veggies to cut out some chopping time. Time saver!

2 bags. Pre-cut. Done.

I broke up the cauliflower a little bit so that everything would cook evenly.

Low cooking with the penne for 12 or so minutes…

Topped with parmesan.

Cauliflower and Squash Whole Grain Penne

Ingredients:

• 1 tablespoon grapeseed olive oil
• 3 large cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 4 cups vegetable broth
• 8 ounces whole-wheat penne (about 3 cups of dry pasta)
• 1-12 oz package cauliflower florets (if they are large, break into 1 inch pieces)
• 1-12 oz package peeled and cut butternut squash
• Freshly ground pepper to taste
• 1/2 cup finely grated parmesan cheese

Directions:

1. Heat oil in a large saucepan over medium-high heat.
2. Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute.
3. Add broth, penne, cauliflower and squash. Bring to a boil over high heat.
4. Reduce heat to low and cook, uncovered, until the pasta is tender and the liquid is thickened. 12 to 14 minutes.
5. Remove from heat, stir in pepper and let stand for 5 minutes.
6. Serve topped with cheese.

Topped with parmesan.