Red Pepper & Broccoli Spaghetti

Have you ever had one of those dishes that you just can’t get enough?

This pasta dish happens to be that for me, as I’ve made it three times in the past week. It is just so good!

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I’ve also recently become obsessed with cashew parmesan cheese, so sprinkling on some of that on this spaghetti really takes this dish to the next level.

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But the pasta on its own is still delicious!

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Red Pepper & Broccoli Spaghetti

Makes 4-5 servings

  • 1 lb spaghetti
  • 1/4 cup olive oil
  • 1 1/2 cups red pepper, sliced thinly
  • 1 1/2 cups broccoli, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 2-3 cups greens of choice (spinach, kale, arugula and spring mix all work wonderfully)

In a large pot, bring water to a boil. Once it reaches a boil, add the pasta and cook until al dente.

Once cooked, remove from heat, drain and set aside.

In a large pan, add the olive oil and garlic and cook on medium heat for 2-3 minutes or until garlic begins to brown lightly. Add the red peppers, broccoli, basil and oregano and cook for 1-2 minutes, stirring often.

Add the cooked spaghetti noodles to the pan and stir to combine.

Next, add your choice of greens and stir again to combine.

Remove pan from heat and dish out immediately.

If you desire, sprinkle with some cashew parmesan cheese (this recipe is divine).

Enjoy!

Butternut Squash Spaghetti

I purchased a butternut squash some time ago (or so it feels) and I had yet to get around to making anything with it.

So spur of the moment I decided to make a spaghetti sauce with it.

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And I must say, it turned out quite nice!

Butternut Squash Spaghetti

  • 4-5 cups butternut squash, chopped
  • 1 cup vegetable stock
  • 1/4 tsp sea salt
  • 1/2 tsp nutmeg
  • 1 tbsp cinnamon
  • 1/2 tbsp garlic powder
  • 1 tbsp paprika
  • 1/2 tsp pepper
  • 10-12 oz spaghetti

First, peel and chop the butternut squash.

Then, add the squash to a pot of boiling water with a pinch of sea salt.

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Cook the squash for 10-20 minutes or until the squash has become soft.

Once softened, drain the squash and place in a food processor or blender and blend until it becomes a puree.

In a medium-sized pot, add the puree squash and heat over medium heat.

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In another large pot, begin to boil water for the spaghetti. Once it reaches boil, add the pasta and cook for 8-12 minutes.

In the pot with the puree squash, add the vegetable stock and stir.

Add the salt, pepper, paprika, garlic powder, cinnamon and nutmeg and stir. Cook for 5-8 minutes. When ready, remove from heat.

When the spaghetti is ready (it is soft and cooked all the way through), drain the pasta.

Place the spaghetti in a large bowl and stir in the squash sauce.

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Serve and enjoy!

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Nutrition information per serving (in a 6 pc serving recipe):

  • Calories: 151
  • Fat: 0.8g
  • Sodium: 10.2mg
  • Carbohydrates: 35.8g
  • Fiber: 8.7g
  • Sugar: 0.8g
  • Protein: 4.9g

Have a great day!