Ingredients

The following ingredients have 4 Servings
  • 1 Cup pasta (gluten free )
  • 1 Cup broccoli (florets)
  • 1 Cup cherry tomatoes
  • 3/4 Cup butternut squash
  • 1 Bag spinach
  • 3/4 Cup walnuts (roasted )
  • 1/2 Cup Parmesan (optional or use vegan like I did )
  • 2 Cloves garlic
  • 1/2 Cup lemon juice
  • 1 Tbsp. honey
  • 1/2 Cup  olive oil
  • 2 Tsp. Dijon mustard
  • 2 Pinch basil (dried )

Instruction

  • Preheat the oven to 375° degrees F. Line a baking sheet with foil, coated with olive oil.
  • Cut the butternut squash into cubes about ½ inch wide. Put them in a bowl and add a pinch of salt, 2 tablespoons of olive oil, ground black pepper and dried basil. Toss to coat. Roast the squash for about 15 to 20 minutes until tender.
  • Cut the broccoli into florets. Put them into boiling water. Set the timer for 4-5 minutes depending on the size of the florets. Drain
  • Use a dry skillet to toast walnuts. Don’t add any oil. Toast them until they become slightly darker in color and more fragrant, constantly stirring with a spatula. Don’t leave hem on the stove too long, they can easily burn
  • The butternut squash is almost ready. Let’s cook pasta following the instructions on the package. It must be cooked until al dente.
  • Whisk lemon juice, honey, Dijon mustard,olive oil with garlic and spices in a bowl.
  • In a larger bowl, put the hot pasta. Add the butternut squash, roasted walnuts, cherry tomatoes, broccoli and spinach. Mix it well. Top with the dressing and some vegan parm.