Fusilli With Pan-Roasted Vegetables

Fusilli With Pan-Roasted Vegetables

Ingredients:
2 Tbsp olive oil
1 large sweet onion, cut into thin wedges
1 yellow bell pepper, seeded and chopped
1 small butternut squash, 1¼ lb (625 g), peeled, seeded, and cut into 1-in (2.5 cm) chunks
½ tsp salt
¼ cup minced fresh basil
5 cloves garlic, minced
1 cup grape or cherry tomatoes, each cut in half
4 cups fresh baby spinach, tough stems removed
4 cups reduced-sodium, fat-free chicken broth
2 cups water
8 oz (250 g) fusilli whole wheat pasta

Directions:
1. In large nonstick skillet, heat 1 Tbsp oil over medium heat. Add onion and bell pepper. Sauté for 5
minutes, or until softened. Add squash, ¼ tsp salt, basil, and half of garlic. Cover and cook, stirring
occasionally, for 8 minutes. Increase heat to high. Cook, uncovered, stirring occasionally, for 5 to 7
minutes, or until vegetables brown slightly and squash is just tender. Transfer mixture to large bowl.
Add tomatoes to bowl.
2. In same skillet, heat remaining 1 Tbsp oil over medium heat. Add spinach, remaining garlic, and ¼
tsp salt. Cook, stirring occasionally, for 2 minutes, or until spinach wilts. Add spinach to squash
mixture.
3. Meanwhile, in large pot, bring broth and water to a boil. Add fusilli. Cook until tender, following
package directions. Reserve ½ cup cooking liquid. Drain fusilli. Combine fusilli, squash mixture, and
reserved cooking liquid and serve.