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Pasta with pesto, spinach and roasted squash

If you don’t know what to do with leftover roasted squash  this recipe is worth a try. Ready in just 10 minutes, it's perfect for a quick lunch during the cold season. This pasta with pesto, spinach and roasted squash can be made from scratch too - just cut the squash into wedges, drizzle with some oil, add some rosemary or thyme, then roast in the oven until soft and golden. Then remove the skin and add the flesh to the pasta. I made dish dish with brown rice penne, but any pasta fresh or dry; wheat or gluten-free etc) would do.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ seasonal squash roasted
  • 2 handfuls of spinach
  • 200 g pasta of your choice
  • 1 Tbsp green pesto
  • Chilli flakes
  • Squeeze of lemon juice to serve

Method
 

  1. Cook the pasta according to the instructions on the packaging. Add the spinach for the last minute. When the spinach has wilted drain the pasta and put it back in the pan.
  2. Meanwhile, cut the roasted squash flesh into bite-sized chunks.
  3. Add the pesto to the pasta, mix well. Fold in the squash to warm through.
  4. Serve with chilli flakes and/or freshly ground pepper and a squeeze of lemon juice.You can scatter some grated Parmesan on the top too, if dairy or weight is not an issue for you.