Butternut Squash, Tender Greens, Feta and Roasted Hazelnut Pasta

Butternut Squash, Tender Greens, Feta and Roasted Hazelnut Pasta

I have no excuse it has been ages since I posted my last recipe, and to be honest, I have missed it! Once you get out of the rhythm of posting regular recipes, it’s hard to sit down and pick it all up again…much like exercise. So I will not bore you with any chit chat, I will get right to it.

In two weeks I will be heading to lovely sunny Greece, and when it comes down to it, I need to make sure I eat as healthy as possible these next couple of weeks – I blame the beach!

So here is my simple Butternut Squash, Tender Greens, Feta and Roasted Hazelnut Pasta. The recipe below is for one, so of course can be multiplied for 2, 4…you get the idea!

Butternut Squash, Tender Greens, Feta and Roasted Hazelnut Pasta

Serves 1

8 thin slices of Butternut Squash, from the stalk
4 pieces tenderstem broccoli
small handful baby kale
30 grams feta, crumbled
½ tsp dried chili flakes (optional)
2 tsp extra virgin olive oil
30 grams roasted hazelnuts, roughly chopped
60 grams dried pasta (I use rotini)
Salt and Pepper, to season

To start boil the pasta in salted, boiling water. Follow the packet instructions, but this will usually take 10-12 minutes – make sure the pasta is al dente, not too soft. When the pasta has cooked drain and set aside.

In the meantime, place about two inches of water in a large pot and bring this to a boil. Over this place a colander, and make sure the hot, boiling water does not touch the base of the colander. Place the squash, broccoli and kale in the colander and cover the colander with the pot’s lid. You want the lid to be large enough to cover the entire top of the colander. Allow the veg to ‘steam’ for about 3-4 minutes until tender.

In a medium bowl, toss the steamed veg with the al dente pasta. Add the extra virgin olive oil, chili flakes and salt and pepper, and toss everything gently together. Place these ingredients in a deep set dish, and finish off by topping the dish with the roasted hazelnuts and crumbled feta. If you would like, drizzle a touch more extra virgin olive oil over the pasta. And you’re done! A great, easy, healthy dish ready in 15 minutes.

By | 2017-10-29T11:03:08+00:00 August 10th, 2015|Recipes|1 Comment

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One Comment

  1. Natalie August 10, 2015 at 5:46 pm

    Looks delish!! I’ll be sure to try this soon

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