Side dishe for 2
Butternut Squash Noodles
Butternut squash noodles cook with garlic, spinach, sun-dried tomatoes, ricotta, and Parmesan for a creamy vegetable dinner.
$2.87per serving $$
20 minstart to table
2servings
Ingredients
- 1 butternut squash
- 2 tbsp pine nuts
- 1 tbsp extra virgin olive oil
- 1/2 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 1/4 cup thinly sliced sun-dried tomatoes
- 1/2 lemon
- 1/2 lemon
- 2 cups baby spinach
- 1/2 cup ricotta
- 1/4 cup grated parmesan cheese
- salt and pepper to taste (optional)
Steps
- Cut the butternut squash into noodles with a spiralizer, or slice it into thin noodle-shaped strips.
- Toast the pine nuts in a large dry skillet over medium heat for 3 minutes, then transfer them to a plate.
- Heat the olive oil in the skillet, then cook the garlic, red pepper flakes, and sun-dried tomatoes for 1 minute.
- Add the squash noodles and cook for 6 minutes, stirring often, until tender.
- Stir in the lemon juice and spinach, then cook for 2 minutes until the spinach wilts.
- Fold in the ricotta and Parmesan, season with salt and pepper, and sprinkle with the toasted pine nuts.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinners
