Well, here goes...
I love to cook, I love to eat, and I love to play in the kitchen. I think is is really great to create an impressive meal, and I think it is WONDERFUL to empower each other with ideas and passion for cooking. Recipes, ingredients, vendors, techniques and shortcuts are all key to creating good food. I'll start here and see where we end up...
This was inspired by a recipe I tore out of Organic Style magazine 10.2004
Roasted Squash, Spinach and Bacon Pasta
4 cups squash (butternut-peeled, zucchini, summer squash, acorn-peeled--pick one, or a couple)cut into 1 to 2 inch cubes
2 cups red onion, chopped
4 bacon slices, cut into 1-inch pieces (try tofu Italian sausage or tofu bacon, or simply omit for vegetarian)
1 tablespoon chopped fresh herbs (rosemary, thyme, sage--pick one or a couple, or 1.5 tsp dried herbs)
4 tablespoons olive oil
1 pound penne pasta (I use whole wheat, and have tried the low carb versions)
6 ounces spinach, washed (can also use chard, or other dark leafy greens-remove stems if thick)
2 ounces Parmesan cheese, grated (this is about 1/4-1/3 cup)
red pepper flakes, optional
shake of nutmeg, preferably freshly grated
Preheat oven to 450 degrees. Toss the squash, onion, bacon and herbs with 2 tablespoons olive oil (a little less if using bacon) on a large baking sheet and spread in a single layer. Sprinkle with salt and pepper. Roast until tender and browned, 20 to 30 minutes.
Meanwhile, cook pasta according to package directions until al dente. Place the raw spinach in the bottom of a large colander. When the pasta is cooked, pour the pot of hot water and pasta over the spinach in the colander to drain. If you are using chard, place the colander in a large bowl and let the greens sit in the hot water for about a minute, and then drain well.
Toss the spinach, pasta and roasted squash mixture with the remaining 2 tablespoons of olive oil. Season with additional salt and pepper to taste. I like a little shake of nutmeg in anything I make with cooked greens. Toss with Parmesan cheese and the red pepper flakes, if you want a little kick.
Prep time: 20 minutes
Total time: 45 minutes
Serves: 4-6
