NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1.5 oz Chickpea pasta

0.5 cup Butternut squash puree

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh sage

2 tbsp Vegetable broth

1 cup Baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and sauté for 1 minute until fragrant, then add the shrimp, sea salt, and black pepper.

• 4

  Cook the shrimp for 2-3 minutes per side until pink and opaque, then remove the shrimp from the pan and set aside.

• 5

  In the same skillet, whisk together the butternut squash puree, vegetable broth, and chopped fresh sage over medium-low heat until smooth and warmed through.

• 6

  Add the baby spinach to the sauce and stir until just wilted.

• 7

  Drain the pasta, reserving a splash of pasta water if needed, and add the pasta and cooked shrimp back into the skillet.

• 8

  Toss everything together until the pasta is thoroughly coated in the creamy squash sauce and serve immediately.