Looking for something easy and super yum to make for lunch? 😍😍😍
Here's another #mamahack : Ella Grace requested for this for dinner and I made an extra big batch so I could have leftovers for lunch! 2 birds 1 stone!
When your little foodie asks if "mama make black pasta?" 😍
BOWTIES & VEGGIES
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1/2 butternut squash, cubed
2 packages bunashimeiji mushrooms, chunked
1 bulb garlic, separated but no need to peel
1 red onion, quartered
1 handful cherry tomatoes
1 bunch asparagus, trimmed
2 bunches fresh sage
1/2 lemon, juiced
1 package squid ink bow ties, cooked and drained
1/2 stick salted butter**
1 small package marinated feta in herbs and olive oil
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1. Preheat oven to 400f/200c.
2. Toss veggies w oil from feta and season w salt and pepper.
3. Roast butternut squash, garlic cloves, mushrooms, red onions and 2 sprigs of sage leaves for 45 mins.
4. Toss in asparagus and cherry tomatoes and roast for 15 more minutes.
5. While veggies are roasting, boil pasta. In a little sauce pan, melt butter and fry remaining sage leaves on medium low heat until butter is browned and leaves are crisp.
6. Toss browned butter, lemon juice, pasta, veggies together and top w feta and crisp sage leaves.
Serve immediately!
***If not going meatless for teeny tiny, you can boil some shrimp or chicken in the pasta water for additional protein and toss together!
***This recipe is for a much older toddler as it contains salt, if you want to keep it unsalted and only salt at the table, substitute salted butter for unsalted, only use herbs and black pepper for the seasoning and don't top up w feta.
***more pictures in comments!
Enjoy!
