I love pasta but have sworn off white flours. That’s why I like to use spelt spaghetti or linguini for this recipe. I find rice pastas to be a bit gooey and whole wheat pastas to be…well, too whole wheat. Although not gluten free, spelt is an artesian grain I find easy to digest, healthy and as close in taste and texture to the pastas I grew up with.
This dish was inspired by a Whole Foods butternut ravioli recipe. I wanted more color (and garlic!) and less cheese and butter. So I added fresh spinach bountiful in the spring, used olive oil and fresh garlic cloves, and traded cheese ravioli for spelt pasta. Yum!
2 cups butternut squash, cut in cubes
1 onion, diced
3-4 cloves garlic, mInced
4 tablespoons chopped fresh sage leaves
1/4 cup extra virgin olive oil
1 1/2 cups organic vegetable broth
1 box (8 oz) spelt spaghetti or linguini
2 cups packed fresh spinach leaves
Preheat oven to 400 degrees. In a roasting pan, toss squash in 2-3 tablespoons olive oil, 2 tablespoons chopped sage and salt and pepper to taste. Roast in oven approximately 25 minutes till tender. Cook spaghetti according to package instructions. Add remaining olive oil to large skillet with onions and garlic and saute on medium heat until onion is translucent. Add remainder of sage leaves and vegetable broth. Simmer for 3 minutes. Add drained spaghetti, butternut squash and spinach and quickly toss until spinach is wilted. Serve alone or with grated parmesan if desired.