Rigatoni Pasta with Butternut Squash, Chickpeas, and Spinach

Name: Rigatoni Pasta with Butternut Squash, Chickpeas, and Spinach
Yield: Serves 6
Ingredients: 1 15-ounce can organic chickpeas, drained; 2 ounces grated Pecorino Romano cheese (optional); 1 7-ounce bag organic baby spinach; 1 large sweet organic onion, cut into thick ribs, separated; 6 large cloves organic garlic, sliced; ¼ cup extra-virgin olive oil; 1 pound organic rigatoni or other pasta; Sea salt and pepper, to taste; ⅛ teaspoon nutmeg; 10 large fresh organic basil leaves; 1 bay leaf; 1 small bunch Italian flat-leaf parsley, coarsely chopped; 1 large butternut squash, peeled, seeded, and cut into medium dice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Our customers love everything that includes butternut squash, and we love to please them. So in many months of the year, you’ll see butternut squash in our produce cooler, waiting to be made into sauce, or soup, or risotto or roasted with our other organic vegetables for salads. It’s loaded with vitamin A and fiber, too.

Ingredients

¼ cup extra-virgin olive oil
6 large cloves organic garlic, sliced
1

Vegan
Pasta

Method

Heat the olive oil in a large heavy pot over medium-low heat. Add the garlic, onion, butternut squash, bay leaf, nutmeg, basil, and parsley, and a little sea salt and pepper. Stir to coat with the oil. Cover and cook, stirring occasionally, for about 25 minutes, or until the s