Servings:
Ingredients
- 1/2 lbs spaghetti
- 1 cup Brussels sprouts sliced lengthwise
- 1 onion finely chopped
- 1 tsp salt
- 3/4 tsp black pepper
- 3 2/3 tbsp olive oil
- 1/2 to 1 tsp garlic powder
- 1/2 cup white wine
- 1 1/3 cup tomatoes sliced
- 1 cup butternut squash noodles
- 1 cup green squash noodles
- 1 lemon for the juice
- 2 tbsp fresh parsley finely chopped
Instructions
- Cook pasta to al dente. Meanwhile, roast the brussel sprouts in a 400 degree oven on a large tray until tender and browned, by sprinkling them with oil, toss, and a generous dash of salt and pepper.
- Also meanwhile in a large pan, add onion, salt, pepper, 2 tsp oil, and cook until translucent, adding bit of water if needed.
- Add garlic powder, white wine and let bubble until most of wine is evaporated (let a couple tablespoons remain).
- Add tomatoes and butternut squash noodles, cook 5 min, stirring often.
- Add all remaining ingredients including spaghetti and roasted brussel sprouts, toss to thoroughly mix together.
- Garnish with more parsley if desired.
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