Quick Low-Carb Recipe
Gluten Free Ribbon Pasta with Butternut Squash
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Healthy, because
Even smarter
This pasta has no gluten, making it perfect for those who suffer from celiacs disease, as well as 100% of your daily requirement of vitamin A, thanks to the butternut squash.
You can also make this with standard pasta as well instead of gluten free.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs gluten-free Pappardelle noodles
- 2 Tbsps olive oil
- ½ Butternut squash (peeled and seeded)
- 1 clove garlic cloves (minced)
- 1 cup Arugula
- ½ cup Caper (in brine)
- 1 cup Basil (roughly torn)
- 1 lemon (zested and juiced)
- salt
- freshly ground peppers
Preparation steps
1.
Cook the pappardelle in a large saucepan of salted, boiling water until 'al dente'; 8 - 10 minutes.
2.
Meanwhile, use a vegetable peeler to peel ribbons from the butternut squash. Heat the oil in a large saute pan set over a moderate heat until hot.
3.
Add the butternut squash and garlic, sautéing for 3 - 4 minutes until tender. Drain the pappardelle when ready and add it to the squash along with half a cup of the cooking liquid, tossing well to coat.
4.
Add the rocket and capers, toss well, and adjust to taste using lemon juice, lemon zest, salt, and pepper.
5.
Lift the pasta into serving plates and serve with torn basil on top.
