Pasta With Spiced Leek, Butternut Squash, and Cherry Tomatoes
"This is a really nice low fat low calorie pasta dish."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 5 1⁄2 ounces baby leeks (cut into 3/4-inch slices)
- 6 ounces butternut squash (peeled weight, seeded and cut into 3/4-inch chunks)
- 1 1⁄2 tablespoons curry paste, medium ready-prepared
- 1 teaspoon canola oil
- 6 ounces cherry tomatoes
- 9 ounces dried pasta (whatever you prefer)
- 1 1⁄4 cups alfredo sauce (again whatever you prefer)
directions
- - Preheat oven to 400.
- - Bring a large of water to boil. Add leeks and cook for 2 minutes. Add butternut squash and cook for an additional 2 minutes. Drain into colander.
- - In a large bowl, mix the curry paste and the oil. Toss leeks and squash in the mixture to coat thoroughly.
- - Transfer the leeks and squash to a non-stick baking sheet and roast in oven until golden brown (about 10 mins) Add the tomatoes and roast an additional 5 minutes.
- - Meanwhile cook the pasta according to the instructions on the package and drain.
- - Put the pasta sauce into a large pan and warm over low heat. Add in the leeks, squash and tomatoes. Stir in warm pasta and mix thoroughly.
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RECIPE SUBMITTED BY
I like to cook, I like to take recipes I grew up with or have learned and alter them into something new.
