This nutrient-packed dish can be made easily on a weekday. It is great for people with dietary restrictions, as it is dairy free, vegan, and can be made with gluten free pasta to be Celiac safe! Pair it with a fresh garden salad to make a balanced meal.

Prep Time: 22 minutes                 Cook Time 18 minutes             Total Time: 40 minutes

Serves 6-8

Ingredients:

• 1 pound whole wheat pasta, such as penne or ziti
• 1 large red bell pepper
• 3 cups (1 small butternut squash, peeled and cubed
• 3 tablespoons olive oil
• ½ teaspoon minced garlic
• ½ cup unsweetened almond milk
• Salt and pepper, to taste
• Optional: Chopped parsley and parmesan cheese, for topping (omit for dairy free)

Directions:

1. Boil a large pot of water on your stove top. Peel and dice a small butternut squash. Place the pieces of squash in the pot, and boil until the squash is tender, about 15 to 18 minutes.
2. While that boils, remove the stems and seeds from the pepper. Coarsely chip it, and add it t the boiling water about 3 to 4 minutes before the squash is done.
3. In another pot, cook pasta according to package directions.
4. Place the tender squash, peppers, olive oil, minced garlic, salt pepper, and almond milk in a blender. Blend until a thick sauce forms. Add more milk if you would like a thinner sauce.

Nutrition Facts: Calories 283, Calories from Fat 63, Total Fat 7g, Saturated Fat 1g, Monounsaturated Fat 4g, Polyunsaturated Fat 0.5g, Sodium 30mg, Potassium 253mg, Total Carbohydrate 45g, Fiber 11g, Protein 10g, Vitamin C 31%

Recipe courtesy of:  http://ww.sheknows.com/food-and-recipes/articles/1057273/red-pepper-butternut-squash-pasta-recipe