Gluten Free Pasta with Squash Parsley and Lemon
Ingredients
- Kosher salt
- 8 ounces gluten-free pasta, such as Tinkyada
- 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (about 2 pounds)
- 1 medium delicata squash, seeded and cut into 1-inch pieces (about 1 1/4 pounds)
- 3 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons garam masala
- 3 cups parsley leaves (1/2 bunch), roughly chopped
- 1/2 teaspoon chile paste, such as sambal oelek
- Zest and juice of 1/2 lemon
Instructions
Gluten-Free Pasta with Squash, Parsley and Lemon serves 4 original recipe by Food Network.
Organization Tags
Tags easily organize your Recipe Library
Comments