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spinach and butternut squash pasta

November 9, 2011

butternut squash and spinach pasta

 

it would be an understatement to say that we eat a lot of leftovers in our house.  i honestly find it to be the easiest way to make sure i eat well from day-to-day, that being make a lot of something while i have time, and continue to eat the healthy something throughout the rest of the week.  this week has been no exception!

right now there is still minestrone in the fridge, as well as butternut squash soup left over from a couple of weeks ago!  since i still has so much of the butternut squash that needed to get eaten before it either went bad or went into the freezer, i tried to get creative.  since it is such a thick soup, i decided to try and use it in pasta (what’s new, i always eat pasta!).

it ended up working out great actually and i’ve been using the same trick for the past week here and there for quick dinners when i get home late from school!!  i needed to get some green in there somehow so i threw in a bunch of spinach along with it and voila!  i have also tried using kale over the past week and it is good, but i think the spinach works a little better.  i even went as far as sauteing up some mushrooms, onions, kale and garlic the other night and mixing in some of the soup and dishing it up over rice.

i think this would also be a great trick to use over a hearty white fish or even chicken or duck for a quick sauce and easy way to use up leftovers!!  what are some of your favorite things to do with your leftovers?

 

squash/spinach pasta

 

makes 2 servings

2 cups dry pasta (i like rotini)

2 cloves garlic

1/2 cup sweet onion, julienne

2 cups fresh spinach

1 cup left over butternut squash soup

1 cup white wine

s&p

 

prepare the pasta to the box’s instructions.

when you throw in your pasta, start the sauce by sauteing the garlic and onion in olive oil until the onion is soft.  deglaze the pan with half of the wine and let it reduce until almost gone.  add in the rest of the wine and the spinach and allow the spinach to wilt and the wine to cook down by about half.  add in the soup and cook over medium heat until heated through.

toss the pasta in the sauce and season with s&p to taste.

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3 Comments leave one →
  1. November 9, 2011 12:38 pm

    This sounds like the perfect fall pasta!

  2. November 9, 2011 2:52 pm

    Awesome looking pasta dish. It looks perfect, fresh and delicious.

  3. November 12, 2011 5:28 am

    What a great idea for using the leftover soup. I find that I make such big batches that we get burned out on it before is used up. This will be perfect!

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