What you need,
1 pkg. fresh butternut squash angelotti, or ravioli or
whatever
8 smallish button mushrooms, quartered
1 pint cherry tomatoes
2 cloves garlic
¼ cup goat cheese, crumbled
¼ cup Parmesan cheese
2 large handfuls of mixed baby greens, kale, chard, spinach etc.…
¼ cup fresh basil, chopped
3 tbsp. butter
Extra virgin olive oil
Salt/Pepper
Start by heating the oven to 350 degrees. Toss the mushrooms
and tomatoes with about a tablespoon of olive oil and a good amount of salt and
pepper. Place on a baking sheet and roast in the oven for 10-15 minutes, until
tender and starting to brown up a bit. Remove from the oven and set aside.
In a large pot of salted boiling water cook the pasta
according to package directions. Drain and set aside.
In a large skillet over medium heat 1 teaspoon of extra
virgin olive oil and 3 tablespoons of butter.
Melt over medium heat until the butter begins to foam and turn brown.
Watch it carefully, so it doesn’t burn.
Add in the garlic and cook for 1 minute. Add in the greens
and cook for 1 or 2 minutes until they are wilted.
Stir in the roasted mushrooms and tomatoes. Add the drained pasta to the pan and stir
everything to coat well.
Turn off the heat and stir in the Parmesan cheese and basil.
Season the pasta with salt and pepper to your taste. Add the goat cheese and stir gently to mix
everything together.
Serve right away.
Jen of My Tiny Oven
