ZENB Fusilli with Butternut Squash, Brown Butter, & Sage
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
Serving Size: 316.19g
|Amount per Serving*|
FEATURED IN RECIPE
You will love the flavour of this ZENB Fusilli Pasta with butternut squash, brown butter, and sage recipe. Delivering an excellent source of vitamin A.
- 1 box (340g) ZENB Fusilli Pasta made from 100% Yellow Peas, uncooked
- 1 teaspoon olive oil
- 280g cubed butternut squash, cut into ½-inch pieces (about ½ pound)
- 1/4 teaspoon each salt & ground black pepper
- 3 tablespoons butter
- 1 shallot, chopped
- 12 sage leaves
- 1 small lemon, juiced
Cook ZENB Pasta as directed on package. Reserve 2 tablespoons pasta cooking water; drain.2.
Meanwhile, heat oil in large skillet on medium-high heat until shimmering. Add squash, salt & pepper. Cook 5-6 min. stirring occasionally until tender and edges begin brown. Add butter and shallots. Cook 1-2 min. stirring constantly until foam subsides and butter begins to brown. Add sage leaves; cook 2-3 min. until leaves are crisp. Transfer sage leaves to clean plate.3.
Reduce heat to medium. Add pasta, reserved pasta water and lemon juice to pan; mix gently until heated through. Top with sage leaves and additional ground black pepper before serving.
Make prep easy by purchasing pre-cut butternut squash sold in the refrigerated section of the produce department. Butternut squash has a hard, tough skin that needs to be peeled before seeding and cubing.
Brown butter adds a delicious nutty flavor to both sweet and savory dishes. It is a result of the milk solids being toasted until browned. Always stir and watch butter closely during browning as it will burn quickly.
For 2 servings, this recipe can easily be cut in half.
Serve with freshly grated Parmigiano-Reggiano cheese for a flavour boost.