Description
A sweet and savory penne made with anchovies, butternut squash, grape tomatoes and pumpkin seeds.
Ingredients
Scale
- 1 pound butternut squash (peeled, seeded and cut into small cubes, about 2 heaping cups)
- 3 tablespoons extra virgin olive oil
- 6 anchovy fillets (in oil) (patted dry and finely chopped)
- 4 cloves garlic (minced)
- 1 medium red onion (finely chopped)
- 1 pound penne pasta
- 2 tablespoons butter
- 20 grape tomatoes (halved)
- 2 tablespoons pumpkin seeds (optional)
- 1/3 cup flat leaf parsley (finely chopped)
Instructions
- Bring a large pot of salted water to boil.
- In a large deep frying pan over medium high heat, add 2 tbsp extra virgin olive oil, anchovies, garlic and onions. Cook for 5 minutes, until the onions are soft and add butternut squash. Cook for 8-10 minutes until the squash is soft and starts to brown.
- Add butter, sunflower seeds and tomatoes and cook for 5 minutes.
- Cook pasta according to the directions on the package (al dente), drain and add to the pan.
- Season with salt and pepper, mix well and serve topped with fresh parsley.
Notes
Store this butternut squash and tomato penne in the fridge in a container. It will keep for 4-5 days.
Nutrition
- Serving Size:
- Calories: 620
- Sugar: 9.5 g
- Sodium: 22 mg
- Fat: 14.1 g
- Saturated Fat: 3.6 g
- Carbohydrates: 106.4 g
- Fiber: 7.9 g
- Protein: 19.3 g
- Cholesterol: 9.7 mg
