Pasta with Butternut Squash and Goat Cheese

I took a small vacation from blogging, but I'm back!  This recipe is adapted from Giada De Laurentiis.  I also borrowed her picture - the one I took looked gross, which just isn't fair to food that is so delicious.  Whole Foods hid all the fresh butternut squash outside, so I resorted to frozen squash.  It still tasted good, but just didn't look so pretty.  As a side note, the food also held up well in the fridge for a few days, which I appreciate as a firm leftover lover.

Pasta with Butternut Squash and Goat Cheese
Makes 6 servings


Cooking spray
1 (2-pound) butternut squash, peeled, seeded, and cut into ¾-inch cubes
1 onion, diced into ½-inch pieces
2 tsp olive oil, for drizzling
Kosher salt and freshly ground black pepper
8 oz whole-wheat penne pasta
1 packed cup chopped fresh basil leaves
7 oz low-fat goat cheese, crumbled (Whole Foods has this, I promise)
1 oz Parmesan, grated (about ¼ cup)

1. Put an oven rack in the upper third of the oven.  Preheat to 425˚F.
2. Spray a baking sheet, liberally, with cooking spray.  Set aside.
3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper to taste.  Bake for 40 to 45 minutes until the vegetables are gold and cooked through.  Remove from the oven and set aside to cool slightly.
4. While the squash mixture is cooling, bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain and reserve about 1 cup of the pasta water.
5. Put the pasta, goat cheese, and pasta water in a large serving bowl.  Toss until the cheese has melted and forms a creamy sauce.  Add the squash and onion mixture and the basil.  Toss well and season with salt and pepper to taste.  Garnish with Parmesan and serve.

Spinach, Chive, and Ricotta Linguini

This easy pasta recipe--another one from Bethenny Frankel--seems quite elegant but takes only a few minutes to prepare.  I used fresh spinach linguini from Whole Foods but regular or whole-wheat linguini (fresh or not) tastes just as good.  Finally, a note on portion sizes: I like to keep pasta portions small, and fill up with veggies or a salad on the side.

Spinach, Chive, and Ricotta Linguini
Makes 4 servings


1 Tbsp pine nuts
Salt and pepper, to taste
½ oz spinach-flavored or other linguini
1 Tbsp olive oil, divided
1 bag baby spinach, washed
1 clove garlic, minced
½ cup fat-free ricotta cheese
¼ cup freshly grated Parmesan, plus additional for finishing
1 Tbsp chopped chives (I used freeze-dried chives)

1. In 1 tsp olive oil, toast the pine nuts briefly in a small nonstick skillet over medium-high heat.  Stir constantly and watch closely because they can burn quickly.
2. Bring a pot of salted water to boil and cook the pasta according to package directions.
3. Meanwhile, heat remaining 2 tsp olive oil in a large nonstick pan over medium heat.  Add spinach and garlic and sauté until the spinach is wilted, then season with salt and pepper and turn off the heat.
4. When the pasta has finished cooking, add it to the cooked spinach with a slotted spoon.  Add one spoonful of pasta water, stir in ricotta and Parmesan cheeses, and toss well.  Season with additional salt and pepper if desired.
5. Divide into four portions and sprinkle evenly with pine nuts, chives, and additional Parmesan.  Serve hot.

Penne with Roasted Asparagus and Balsamic Butter

Ready in less than 30 minutes, very flavorful, and on the healthy-ish end of the pasta spectrum.  And it includes a vegetable!  I'm also officially obsessed with the balsamic butter, and plan on brainstorming other ways to eat it.

PS - recipe is from Food and Wine.


Penne with Roasted Asparagus and Balsamic Butter
Makes 4 servings


1 pound fresh asparagus spears
2 tsp olive oil
¾ tsp salt
½ tsp freshly ground black pepper
½ cup balsamic vinegar
1 tsp brown sugar (light or dark)
8 oz whole-wheat penne pasta
1 Tbsp butter
1/3 cup plus 4 Tbsp freshly grated Parmesan cheese

1. Heat oven to 400˚F.  Snap the tough ends off the asparagus; cut into 1-inch-long pieces.  Place the asparagus on a rimmed baking sheet and toss with olive oil, ¼ tsp salt, and ¼ tsp pepper.  Roast until tender (about 10 minutes).  Remove from oven and set aside.
2. While the asparagus is roasting, put vinegar in a small saucepan.  Simmer over medium to medium-high heat until the vinegar is reduced to about 3 Tbsp (10 to 15 minutes).  Stir in the brown sugar and remaining ½ tsp pepper, and remove from heat.  Swirl in butter and stir to mix.
3. Cook the penne according to directions; drain and return to pot.  Add the asparagus and stir in the balsamic butter.  Add 1/3 cup Parmesan and remaining ½ tsp salt.  Top each serving with 1 Tbsp Parmesan and serve.