ZENB Elbows Pasta with Butternut Squash & Goat Cheese

Enjoy this recipe featuring butternut squash and goat cheese that is high in vitamin A and a good source of fiber. Using ZENB Elbows Pasta, this recipe creates a delicious flavor profile and is the perfect dish to enjoy during the fall season or whenever you have a craving for ZENB Pasta.

• 1 pound butternut squash, peeled, cut into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 2 teaspoons each kosher salt & ground black pepper, divided
• 1/2 teaspoon paprika
• 1 box (12 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
• 2 large shallots, chopped
• 4 cloves garlic, thinly sliced
• 4 ounces goat cheese, crumbled
• 2 tablespoons toasted pepitas
• 1/2 teaspoon crushed red pepper flakes

INSTRUCTIONS

1.

Preheat oven to 425°F. Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.

2.

Meanwhile, place butternut squash and 1 tablespoon oil on rimmed baking sheet. Sprinkle with 1 teaspoon each kosher salt & black pepper and paprika. Mix gently; spread in single layer. Bake 30-35 minutes, until tender and edges begin to caramelize. Cool.

3.

Heat remaining oil in large skillet on medium-high heat. Cook shallots 4-5 minutes until translucent. Add garlic; cook 30 seconds until fragrant. Add pasta, reserved pasta water and roasted squash; cook 2 minutes until heated through. Garnish with crumbled goat cheese, pepitas and red pepper flakes before serving.