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Easy Two-Pan Vegetable Radiatori

This is the perfect dish to cozy up to on a crisp fall evening. It is light yet satisfying and full of healthy feel-good veggies. It is sure to please even your toughest critics.

Ingredients

  • 1-pound semonlina radiatori (or choose your favorite pasta)
  • 1-pint cherry tomatoes (halved)
  • 1 cup sugar snap peas (with the ends removed)
  • 1 delicata squash (peeled and diced ½ inch)
  • ½ bunch dinosaur kale (stems removed and sliced in half long-ways)
  • ½ cup shredded asiago cheese (I used basil olive oil flavored cheese for a fun touch)
  • ½ shallot (minced)
  • ½ tsp garlic
  • 2 tbsp capers (with a lot of the brine)
  • 2 tbsp fresh chopped basil
  • 4 sprigs of thyme (stems removed)
  • Zest and juice of a lemon
  • Salt and pepper to taste
  • Olive oil (approximately 3 tbsp)

Directions

  1. In a large pot, heat salted water to a boil.
  2. Coat a large skillet with olive oil. Add garlic, shallot, and tomatoes and sauté on medium heat for five minutes. Season with salt and pepper.
  3. Add squash, snap peas, basil, thyme, and the zest and juice of a lemon to the skillet. Cook covered on medium for five minutes or until squash become al denté. Season with salt and pepper.
  4. Cook pasta according to package directions (approximately 6 minutes)
  5. Add kale to the skillet and cook covered for another five minutes or until it has wilted and remove from the heat.
  6. Reserve 1/3 cup of pasta water before draining.
  7. Add drained pasta, reserved water, capers, and the cheese to the skillet with the vegetables. Stir to combine.
  8. Top each serving with extra cheese and fresh herbs and ENJOY!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio