he label directs; reserve 1 cup cooking water, then drain.
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet
over medium-high heat. Add the squash, 1/4 teaspoon salt and a few
grinds of pepper. Cook, stirring occasionally, until golden and
tender, about 5 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon
salt and a few grinds of pepper to the skillet. Cook, stirring
occasionally, until lightly browned, about 5 minutes. Add the garlic,
shallot and red pepper flakes. Cook, stirring, until the shallot
softens, about 2 minutes.
|
Add the pasta, squash and 1/2 cup of the reserved pasta cooking water
to the skillet. Cook, stirring, until heated through,1 to 2 minutes.
Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking
water to loosen. Stir in the oregano and season with salt and pepper.
Top with the remaining 1/2 cup parmesan.
Per serving- Calories 499; Fat 14 g (Saturated 4 g); Cholesterol 18
mg; Sodium 330 mg; Carbohydrate 77 g; Fiber 9 g; Protein 17 g
|