Butternut Squash-Feta Pasta
Green Beans
Ingredients
- 1½ cups frozen cubed butternut squash (or use pumpkin)
- 1 Tbsp olive oil
- 2 tsp chopped fresh thyme (or use rosemary)
- ⅛ tsp salt
- ⅛ tsp pepper
- 4 oz fettuccine
- 1 Tbsp butter
- 2 small cloves garlic, minced
- ½ cup heavy cream
- ¾ cup crumbled feta cheese
Instructions
- Preheat oven to 400°F. Toss together squash, oil, thyme, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 25 minutes or until vegetables are tender.
- Meanwhile, cook pasta according to package directions.
- Melt butter in a skillet over medium heat; add garlic, and cook 30 seconds. Add cream; bring to a boil, reduce heat, and simmer 10 minutes or until slightly thickened. Stir in cheese. Toss with pasta and squash mixture.
Side Dish Ingredients
- ½ (12-oz) pkg frozen fine green beans
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook green beans according to package directions. Toss with salt and pepper.
Budget Friendly Meal Plan
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