Pasta With Spiced Leek, Butternut Squash, and Cherry Tomatoes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a really nice low fat low calorie pasta dish. Ingredients:
5 1/2 ounces baby leeks (cut into 3/4-inch slices) |
6 ounces butternut squash (peeled weight, seeded and cut into 3/4-inch chunks) |
1 1/2 tablespoons curry paste, medium ready-prepared |
1 teaspoon canola oil |
6 ounces cherry tomatoes |
9 ounces dried pasta (whatever you prefer) |
1 1/4 cups alfredo sauce (again whatever you prefer) |
Directions:
1. - Preheat oven to 400.
2. - Bring a large of water to boil. Add leeks and cook for 2 minutes. Add butternut squash and cook for an additional 2 minutes. Drain into colander.
3. - In a large bowl, mix the curry paste and the oil. Toss leeks and squash in the mixture to coat thoroughly.
4. - Transfer the leeks and squash to a non-stick baking sheet and roast in oven until golden brown (about 10 mins) Add the tomatoes and roast an additional 5 minutes.
5. - Meanwhile cook the pasta according to the instructions on the package and drain.
6. - Put the pasta sauce into a large pan and warm over low heat. Add in the leeks, squash and tomatoes. Stir in warm pasta and mix thoroughly.
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