Arugula and Roasted Butternut Squash Pasta

Chef Katy Meyer serves up a pasta dish using arugula and roasted butternut squash. 

Ingredients

  • 2 Cups Arugula, chopped
  • 1 butternut squash, chopped, coated with olive oil and roasted at 375 for 10-15 minutes
  • 1 ½ cups cooked pasta
  • 1 tbsp fresh basil chopped
  • ½ cup red cabbage and red bell pepper macerated

Directions

Toss the ingredients together. Coat with olive oil. Serve and enjoy!

 

 

arugula and pasta

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