ZENB Cavatappi with Butternut Squash and Shiitake Ragout

The fall flavors of butternut squash and crunchy pomegranates are the perfect pairing for ZENB Cavatappi Pasta. This dish is definitely sweater-weather approved! It is also low in calories, a good source of fiber, and low in fat.

• 8 ounces ZENB Yellow Pea Cavatappi Pasta, uncooked
• 1 tablespoon olive oil, divided
• 1 pound butternut squash peeled, seeded, cut into 1/2-inch cubes
• 1/2-pound shiitake mushrooms, stemmed and chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/4 cup chopped fresh Italian parsley, divided
• 1/2 teaspoon kosher salt
• 3 tablespoons pomegranate arils

INSTRUCTIONS

1.

Cook ZENB pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.

2.

Meanwhile, heat 2 teaspoons oil in large skillet on medium-high heat. Add squash; cook 7-9 minutes until golden-brown and tender. Transfer to a plate and set aside. Add remaining oil and mushrooms; cook 5-7 minutes, until golden-brown. Stir in garlic and tomato paste; cook 1 minute, stirring continuously.

3.

Add pasta, reserved pasta water, squash, 3 tablespoons parsley and salt. Toss 2-3 minutes, until evenly coated. Sprinkle with remaining parsley and pomegranate arils before serving.