Tuesday, March 16, 2010

Recipe: Roasted Butternut Squash and Pepper Rigatoni

My son has been taking an interest in cooking lately. We've been experimenting in the kitchen and came up with this good pasta recipe last night. It only took around 20 minutes to prepare and it gave him his first experience with roasting veggies. 

2 Bell Peppers (1 green & 1 red looks good)
3 cloves garlic
1 onion
1 butternut squash
1/2 cup black olives, pitted and sliced
3 tbsp olive oil
1 box Rigatoni
1/3 cup Parmesan Cheese

Slice, coat with oil and roast the peppers until starting to char.

Cube, coat with oil, and roast the squash until tender.

Meanwhile, cook the pasta until tender.

Fry the onion and garlic in olive oil until translucent.

Peel and chop the roasted peppers.

Combine all of the ingredients into a pan and toss. Salt and pepper to taste.

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