Pasta Inverno (Winter Vegetable Pasta)

A delicious and economical twist on a pasta primavera, this winter dish has been a favorite of vegetarian clients for years. It was born from a Sicilian side dish for Pumpkin Agrodolce (literally sour and sweet), taught to me by one of my first master chefs, but this is a meal that stands alone.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 850 Calories

Ingredients

• 3 tablespoons white sugar
• 1 red bell pepper, diced
• ½ cup grated Parmesan cheese
• 2 tablespoons minced garlic
• ½ cup red wine vinegar
• 1 sweet onion, diced
• ½ teaspoon sea salt, or to taste
• ½ cup extra-virgin olive oil
• 1 (15 ounce) can diced tomatoes
• ½ cup pitted kalamata olives
• 1 tablespoon minced fresh basil
• 1 cup fresh green beans, cut into 1-inch pieces
• 1 pound whole grain bow-tie pasta
• 2 cups peeled, seeded, and cubed winter squash
• 3 cups torn fresh spinach
• ½ teaspoon cracked black pepper, or to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain.

Step 2

Heat olive oil in a deep skillet over high heat. Add winter squash, onion, and red bell pepper; cook, stirring with a wooden spoon and scraping the bottom of the skillet, until browned, 8 to 10 minutes. Stir in tomatoes, green beans, olives, and garlic. Reduce heat to medium-low and simmer until green beans are tender, about 10 minutes.

Step 3

Stir spinach, red wine vinegar, sugar, basil, salt, and black pepper into the skillet. Cook and stir until spinach starts to wilt, about 1 minute. Add drained pasta; cook and stir until tender and coated with sauce, about 3 minutes. Sprinkle Parmesan cheese on top and toss well.