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Tahitian Squash And Green Bean Pasta With Sundried Tomatoes

Tahitian Squash And Green Bean Pasta With Sundried Tomatoes comes together with Dried Tomatoes Small Halves, Boiling Water, Orange Rind, Red Pepper Flakes, and Low Sodium Soy Sauce. About 30 min from start to finish for 2. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/8 oz
• 1/2 cup
• 1/4 tsp
• 1 pinch
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 4 clove
• 1 tsp
• 1 1/2 cup
• 1 tbsp
• 1/3 lb
• 4 oz
• 2 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Peel squash and cut into cubes.

2. 2

   Steam or microwave until fork tender but not soft.

3. 3

   Set aside to cool a few minutes; drain well, then splash with the balsamic vinegar; toss to coat the cubes.

4. 4

   Cook beans in a large pot of boiling water for 3 minutes.

5. 5

   Add the pasta and cook until Al Dente, about 3 or 4 minutes.

6. 6

   Drain.

7. 7

   Meanwhile, saute the onion in a skillet or flat bottom wok prepared with olive oil spray.

8. 8

   When soft, add the nuts, and toast over medium heat until the nuts are golden brown.

9. 9

   Add the squash, basil and chopped sundrieds; stirfry until the squash is heated through a starting to brown.

10. 10

    Add the soaking liquid mixture and heat, stirring, until you smell mildly cooked garlic.

11. 11

    Add the wheatberries, if using; stir to toss.

12. 12

    Add the drained pasta and green beans.

13. 13

    Season with a generous grinding of black pepper. Offer grated Asiago or Parmesan

14. 14

    Bouillon.