Gluten-free penne with butternut squash, brussels sprouts - Gour - Tucson News Now

Gluten-free penne with butternut squash, brussels sprouts - Gourmet Girls

TUCSON, AZ (Tucson News Now) - Gluten-free penne pasta with butternut squash and brussel sprouts - Gourmet Girls 

Ingredients

1 tablespoon olive oil
8 oz. Fresh gluten free penne pasta
1/3 cup butter
3 cloves garlic, minced
1 cup quartered fresh brussels sprouts
1 cup fresh butternut squash cut in cubes
3 ounces all-natural cooked bacon, diced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup freshly chopped herbs
2 tablespoons olive oil
4 to 6 ounces feta cheese

Directions

* In a large pot or stockpot, bring 4 quarts of cold water to a boil.

* Add 1 tablespoon of the olive oil and the pasta and cook for 3-4 minutes until al dente. 

* Drain the pasta and run under cold water until pasta is completely cool and set aside.

* While pasta is cooking, heat 1/3 cup butter in a large skillet over medium heat.

* When butter starts to amber, add the garlic and cook for 2 minutes. 

* Add the brussels sprouts and cook for about 2 minutes. 

* Add cubed butternut squash and cook for 2 minutes. 

* Add diced bacon, salt, pepper, lemon juice, lemon zest, and stir to combine.

* Add the drained and cooled pasta, stirring, until everything is heated through and well combined.

* Remove from the heat and add the herbs, olive oil, and feta cheese; toss thoroughly to combine.

* Serve immediately.

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