Squash Fusilli with Artichoke Sauce

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Artichokes are incredibly versatile, whether roasted whole, blended into a dip, tossed into a frittata, as the main part of a salad, or served as a sauce over pasta, endless options are at your fingertips. I always

keep my pantry stocked with a few cans of them so I can add them to a recipe at any time!

For this dish, I used a fusilli made with kabocha and hubbard squash that I got from Pure Mountain Olive Oil (where I did my live cooking demo!) If you don’t have any gourmet markets nearby, Barilla makes a veggie brand made with squash and carrots (the one I used in my savory Italian pasta salad) that would be a good substitute. Of course, regular or whole wheat noodles will work well here too!

I didn’t want to mask the veggie flavor with a red sauce, so instead I created an artichoke puree made with zesty lemon, fresh parsley, garlic, smooth olive oil and a touch of both red and black pepper. The tangy mixture married nicely over the noodles that I then tossed with garlic and herb breadcrumbs for additional texture.

This hearty meal is such a filling and delicious way to sneak in some extra vegetables!

Ingredients:

Squash fusilli (try Barilla’s version or substitute any kind you like)

2 (14 oz.) cans artichokes (packed in water)

2 cloves garlic

3 tablespoons olive oil, divided

1 tablespoon lemon

8 leaves fresh parsley, plus more for garnish

1/4 cup plus one tablespoon garlic and herb breadcrumbs

1/2 teaspoon kosher salt

Pinch black pepper

Pinch crushed red pepper

Instructions:

Boil pasta according to al dente instructions.

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While pasta is boiling, drain artichokes, but do not rinse.

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Toss them into your food processor bowl.

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Add garlic.

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2 tablespoons olive oil,

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Lemon juice,

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And parsley.

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Season with kosher salt, black pepper and crushed red pepper.

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Pulse until well blended.

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Transfer to a small saucepan and warm over the stove.

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Drain pasta.

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Stir in a tablespoon of olive oil so the noodles don’t stick.

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Add heated sauce.

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Mix to coat evenly.

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Sprinkle on breadcrumbs.

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Stir well.

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Garnish with fresh parsley.

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Eat and enjoy an extra serving of veggies!

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4 Comments

    • Such a great idea! I actually did consider it, but Hubby isn’t as big of a sundried tomato fan as I am (he’s a great guy so we make it work..;)), therefore I choose my moments to throw them into dishes. Let me know how it turns out if you make it that way! Yum!

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