Ingredients
Scale
- 1 lb Barilla Classic Blue Box Linguini
- 15oz canned chickpeas
- 8oz baby bella (or crimini) mushrooms, sliced
- 1 pint grape tomatoes, sliced in half length wise
- 4 cups packed baby spinach
- 2 cups butternut squash, diced small
- 3 garlic cloves, sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp sea salt (you can add more to taste)
- 1 1/2 tsp sweet paprika
- 3/4 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes (optional)
- 1/8 tsp ground black pepper
- 4 1/2 cups of water
- Fresh parsley for garnish (optional)
- Parmesan cheese for garnish (optional)
Instructions
- Combine all the ingredients (except water and parsley and cheese garnish) in a large chef's pan ( or a large deep skillet with a lid). Add water and stir well so all the ingredients are covered with water. Cover the pan, place it over the stove and bring to a boil
- Once it comes to a boil, uncover and cook over high heat for 9-11 minutes or until the pasta is done, stirring constantly with tongs to make sure everything cooks evenly
- Garnish with parsley and Parmesan cheese before serving if using.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Entree
- Cuisine: Kosher / Vegan