This dish is “So pretty, it’s like a little fall bouquet in a bowl!”, a quote from the recipe creator, Suzy, The Mediterranean Dish Blog – we couldn’t agree more! Not only is it pretty, it’s delicious and high in protein with the addition of our SUPERFOOD TEFF Penne. This recipe doubles as a warm fall salad or as a side dish to compliment a main. Enjoy!
Bring a large pot of water to boil and add the 200g of Gabriella’s Kitchen™ SUPERFOOD TEFF Penne – which should have been thawed briefly at room temperature. Cook for one minute and test pasta for doneness. Strain the pasta and rinse under cold water. Set aside.
In a large sauce pan, heat 1 TBSP extra virgin olive oil. Add the butternut squash. Cook on medium-high heat, stirring and flipping occasionally, until the butternut squash is cooked through. Season with a little salt. Transfer the butternut squash to a dish and set aside.
To the same pan, add another 1 TBSP of extra virgin olive oil. Once hot, add the brussel sprouts, cut side down, and cook on medium-high for 3-4 minutes. Turn the brussel sprouts over and cook on the other side for an additional 3-4 minutes. Continue to cook until sprouts are brown and tender. Sprinkle with salt. Transfer the brussel sprouts from the pan to the same dish as the butternut squash. Set aside again.
In the same pan as before, melt butter over medium-high heat. Add the shallots, marjoram, and garlic. Stir mixture until fragrant. Add the olive oil and lemon juice. Stir in lemon zest and a pinch of salt. Keep mixture at a medium-high heat.
Take the cooked pasta and add to the sauce, stirring until each noodle is well coated. Season with a little more salt, black pepper, ground cinnamon, and nutmeg. Add the spinach and parsley followed by the butternut squash and brussel sporuts. Cook everything until all is cooked through and well coated.
Transfer everything to a large serving platter or bowl and top with goat cheese, pine nuts, and any extra lemon zest. Serve immediately or at room temperature – enjoy!
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