This is another one of those the-gym-has-made-my-body-sore recipes. Click here for the first one in case you missed it. It is loosely based off of Crescent Dragonwagon’s recipe for “Pasta Sol” in her book The Passionate Vegetarian. By loose, I mean I took the idea of combining pasta, butternut squash, kalamatas, garbanzos, and lemon zest, everything else comes from my imagination, oh and our current veggie leftovers. Kris dubbed the recipe “Pasta Eclipse,” since the sun is partially represented in it, but for clarity purposes, I call it “Lemon Garbanzo Pasta with Butternut Squash.”
Here are the ingredients you’ll need.
Clockwise from the top left:
2 cups wild argula,
1 1/2 cups 1″ diced butternut squash,
12-15 kalamata olives, chopped, plus 1 tablespoon of brine/juice
zest and juice of 1 lemon,
2-4 ounces of creamy goat cheese
5 medium large garlic cloves pressed (less if you’re not so garlic inclined, it will be raw in the recipe)
1/4 cup olive oil (not pictured)
1/4 teaspoon cayenne pepper (not pictured)
1 teaspoon dried thyme (not pictured)
1 teaspoon dried oregano (also MIA, not pictured)
1 15-ounce can garbanzo beans, drained
1 medium yellow onion diced,
1/4 cup canned corn (optional, our leftovers from this recipe)
7 Cremini mushrooms, chopped
1/2 pound of whole wheat pasta
1. Boil 1/2 pound of whole wheat pasta according to your taste. Go with whole wheat, not just for the healthiness factor, but it gives the dish a nutty heartiness. Drain when ready.
2. While the pasta cooks, wash and drain out the garbanzos. It gets rid of excess salt; trust me there is a lot in canned beans. Place the beans in a medium sized bowl.
3. To the garbanzos add the lemon zest, lemon juice, pressed garlic, thyme, cayenne, oregano, chopped kalamatas, 1 tablespoon (or 2) of the kalamata juice/brine, and 1/4 cup olive oil. Let marinate until you’re ready to eat. Canned garbanzos are so plain tasting; they need strong flavors to soak up.
(3.5 not officially part of the recipe, my peeling and dicing awkwardly shaped butternut squash. All I can say is use your potato peeler to get the skin off once you’ve chopped the edges away. My garden butternut, the baby one in the picture above, perfumed the entire kitchen with its sweet scent, so exciting)
4. In a large saute pan, over high heat, add 2 tablespoons of olive oil, and saute the onion until translucent.
5. Add the diced squash. Drizzle in a teeny bit of water, maybe 3 tablespoons, in order to steam the squash. Cover and let cook over medium heat for 6-9 minutes. (Note to self…maybe try white wine here…)
5. Add to the squash 2 cups of arugula, chopped mushrooms, and only because I needed to use it, the corn. Cover and steam for another 3-5 minutes until arugula turns a beautiful bright green color.
6. To serve, place a bed of pasta down on the plate, add a little marinated garbanzos, spoon on some squash, and crumble in chucks of the goat cheese. Delicious!
Don’t have goat cheese? Go for feta or Parmesan. I loved the goat cheese’s creaminess; it really balances well with the pasta and vegetables, and the saltiness of the cheese was perfect.
Need meat? Maybe try some grilled or pan seared chicken.