Citrus-Roasted Brussels Sprouts & Butternut Squash
Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.
Today was one of the days where our timing clicks, and Dave and I find ourselves able to take the same train home together. I love it when that happens. And while we were on the train, we decided to make this:
This lovely pasta was made from all things we had on hand. It’s nice to be able to brainstorm for a few minutes while not juggling a million things at work or checking a million things on your phone.
Here’s what you need:
This one doesn’t take a lot of direction! Start the pasta cooking and wilt the spinach in a skillet with a little bit of olive oil.
As the spinach finishes cooking, add the garlic and the rest of the vegetables. Basically you just have to heat everything up at this point, because the rest is already cooked. I find that it’s easiest to dump the drained pasta, feta and pesto into the skillet and toss with the same spoon you used to cook the spinach. Voila! Dinner.
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