Here's a dinner you can make quickly, especially if you cook your pasta ahead of time, like on the weekend, and store it in the fridge. Make sure to drizzle with olive oil and stir until pasta is well-coated before putting in a Ziploc bag or other storage container.
Dinner in 10: Pasta with winter vegetables
12 ounce box of penne or ziti pasta, cooked
3 TBS olive oil
2 cups butternut squash, cubed
8-12 ounces mushrooms, sliced
4 teaspoons minced garlic (jarred is fine, or mince several fresh cloves)
1/3 cup diced onion
1/2 teaspoon red pepper flakes
1/2 cup sliced and drained black olives
1 1/2 cup grated Parmesan cheese
1 TBS dried oregano
salt and pepper
1. Cook pasta according to package directions; reserve one cup of pasta water, or use chicken or vegetable broth in its place later in the recipe.
2. Place olive oil in large skillet or Dutch oven over medium-high heat. When warm, add cubed squash and sliced mushrooms; sprinkle with about 1/4 tsp salt and pepper. Saute for about 4 minutes over medium heat.
3. Add diced onion and red pepper flakes to pan, and saute for three more minutes.
4. Add garlic, and stir in, allowing to warm.
5. Add one cup of parmesan and the cooked pasta to the pan, along with 1/2 cup of the reserved water or your broth, and stir in. (the reserved water or broth can be used according to your preferences). Stir in the oregano, and serve while warm.
Top with remaining parmesan, and enjoy!