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Bow Tie with Roasted Veggies Recipe

Jill's recipes
Staff Photo/Jill’s Recipes

Looking for a filling and satisfying weeknight meal? This past weekend was an extremely unhealthy one for me, so I needed to start my week off with some feel good food. Give this delicious, healthy recipe a try! 

The best thing about this recipe is that even though it’s healthy, it packs huge amounts of flavor. If you didn’t know, roasting vegetables in the oven is a great way to boost flavor. Roasted veggies are perfectly caramelized and sweetened.

 

 

 

Here is what you need:

1 package bow tie noodles (preferably multi-grain)
1 cup Brussels sprouts, ends cut and cut in half lengthwise
1 cup butternut squash, cut and diced into 1-inch cubes
3 cloves garlic, minced
1 shallot, chopped
2 cups spinach
1/2 cup noodle cooking water
1/2 cup white wine
Parmesan cheese
Fresh Italian Parsley
Salt and pepper

First, preheat oven to 425 degrees. Bring a large pot of salted water to a boil and cook noodles until al dente. In the meantime, cut brussel sprouts and butternut squash and place on a large baking sheet. Toss both veggies in olive oil, salt and pepper. Roast in oven for 20-25 minutes.

Before you drain the noodles, save 1/2 cup of the starchy, cooking liquid. Heat 2 Tbsp olive oil in a medium-large pan over medium-low heat. Add chopped shallot and saute for 3 minutes then add minced garlic and saute for an additional minute or two.

Add 1/2 cup cooking liquid, 1/2 cup white wine, and 2 cups spinach and cook together until spinach begins to wilt. Add the roasted vegetables, noodles (as many that will fit), fresh parsley, and Parmesan cheese to the pan and mix together until warmed through.

Remember, this dish packs tons of flavor while not harming your waistline. Bon Appetit!

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