Monday, December 5, 2011

Pasta with Shrimp, Spinach and Butternut Squash

Made another trip to the Dupont circle farmers market. I went without a recipe, just knew that I wanted to buy a lot of fresh produce, but couldn't buy more than I could carry home. I settled on a butternut squash, spinach, homemade pesto, and apples. I concocted this recipe from nowhere, but it ended up being one of the best dishes I have ever prepared.
*Note: The apples were devoured prior to making the meal below :)

1 medium butternut squash (peeled, seeded, and cut into 1 inch squares)
1 tablespoon olive oil
About 20 medium uncooked shrimp (peeled and deveined)
1 tablespoon Italian seasoning (oregano and basil work fine also)
a few hand fulls of spinach
3 cups whole wheat rigatoni pasta
Prepared pesto (I used a spinach pesto I found at the farmers market, but I also have a pesto recipe that would work well)
Salt and pepper

Preheat oven to 400 degrees. Toss butternut squash with a little olive oil or cooking spray and season with salt and pepper. Roast in the oven for about an hour. After about 45 minutes into roasting the squash, cook the pasta and heat a skillet and olive oil over medium heat. Season the shrimp with salt and pepper and add shrimp to hot pan. Add Italian seasoning and sauté until shrimp is almost cooked through (about five minutes). Lower the flame to low and add spinach, toss until the spinach is wilted. Mix shrimp, spinach, and roasted squash to cooked pasta. Stir in several tablespoons of the pesto.

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