Butternut Squash Triangoli
I admit it, I eat lean cuisine frozen meals for lunch; they taste good and require very minimal effort on my part.
Recently I tried the Butternut Squash Ravioli and really liked it! I don’t typically like squash at all (can’t even stand pumpkin pie), something about the sweetness of the squash with the creamy sauce was really appealing. I decided to try making it myself for dinner tonight. It turned out so good I thought I would share the recipe I whipped up.
2pkgs of Butternut Squash Ravioli or Triangoli
1/2c or so of snap peas
1 bell pepper (color of your choice), cut into thin matchsticks
1 large carrot, cut into thin matchsticks
1tsp minced garlic
3T salted butter
1/4c chopped walnuts
salt and pepper
1 1/2c chicken stock
flour
Parmesan cheese
I was able to find fresh triangoli at my local Trader Joe’s for something like $2.99 a pack. This recipe will serve a family of 4 good eaters, so you may want to do more or less for your needs.
Directions:
(Cook Triangoli according to package directions)
Melt 1T butter in a large skillet over med heat, add garlic and cook for a few min, until garlic is aromatic (but not brown). Add carrots, peas and bell pepper- cover and cook on low for 5-10min until vegetables are crisp tender. Take veggies and garlic out of pan and set aside. Add 2T of butter to skillet, when melted stir in 2-3T of flour then add chicken stock. Bring to a boil and simmer until thickened, you may need to add a bit more flour. Add salt and pepper to taste, mix in pasta and veggies. Top with walnuts and Parmesan cheese before serving.
Let me know if you try it…
