Recipe for Tahitian Squash and Green Bean Pasta with Sundried Tomatoes 
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Yield:
2
Ingredients:
Amount Ingredient
1/8 oz dried tomatoes rinsed 4-small halves
1/2 cup boiling water
1/4 tsp grated orange rind
1 pch red pepper flakes
1/2 tsp low sodium soy sauce
1/2 tsp mushroom soup base concentrate
1/2 tsp tarragon mustard
4 x cloves minced garlic may be doubled
1 tsp extra virgin olive oil
water as needed
----------------- WINTER SQUASH ----------------
1/2 cup Tahitian squash cubes
1 tbl balsamic vinegar
----------------- PASTA POT ----------------
1/3 lb green beans ends trimmed and cut into 1+1/2-inch lengths
4 oz thin spaghetti broken in half
----------------- ADDITIONS ----------------
olive oil spray
2 tbl diced red onion
1 tbl tiny pine nuts
1 tbl fresh basil leaf cut into thin strips
2 tbl cooked wheatberries
brown rice or wheat germ optional
black pepper
Instructions:
Instructions: 1. Rinse the tomato chips free of sand. Soak to in a mixture of hot water, orange zest, red pepper flakes and soy sauce. When plump, remove tomatoes and coarsely chop. Add mushroom base, garlic, tarragon mustard, olive oil and enough hot water to the soaking liquid to get 2/3 cup sauce.

Note: we
doubled the garlic.

2. Peel squash and cut into cubes. Steam or microwave until fork tender but not soft. Set aside to cool a few minutes; drain well, then splash with the balsamic vinegar; toss to coat the cubes.

These vegetables may be prepared hours in advance. Allow time for these ingredients to warm before stirfrying.

3. Cook beans in a large pot of boiling water for 3 minutes. Add the pasta and cook until Al Dente, about 3 or 4 minutes. Drain.

4. Meanwhile, saute the onion in a skillet or flat bottom wok prepared with olive oil spray. When soft, add the nuts, and toast over medium heat until the nuts are golden brown. Add the squash, basil and chopped sundrieds; stirfry until the squash is heated through a starting to brown.

Add the soaking liquid mixture and heat, stirring, until you smell mildly cooked garlic. Add the wheatberries, if using; stir to toss. Add the drained pasta and green beans. Season with a generous grinding of black pepper. Offer grated Asiago or Parmesan Cheese.

trouble, we needed comfort food fast. Pasta! This meal took two of us 30 minutes to prepare. Squash in the summer was a real treat and the colors were fun. The nuts and wheatberries added protein to the vegetarian meal.

We got Tahitian squash - a sweeter, darker, thinner, curvy version of the butternut - and the fresh green beans from the local farmers market.

Mushroom soup base made by Better than Bouillon.

NOTES : Heres another quick pasta with fresh green beans.. this one used a winter squash, like butternut.

Tested. If you keep cooked brown
rice or wheat berries in your freezer, toss some in this dish to add protein. ps - we used lots of garlic!-)

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