One Pot Chickpea And Butternut Squash Pasta

Ingredients

• 1 lb Barilla Classic Blue Box Linguini
• 15 oz canned chickpeas
• 8 oz baby bella (or crimini) mushrooms, sliced
• 1 pint grape tomatoes, sliced in half length wise
• 4 cups packed baby spinach
• 2 cups butternut squash, diced small
• 3 garlic cloves, sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp sea salt (you can add more to taste)
• 1 1/2 tsp sweet paprika
• 3/4 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes (optional)
• 1/8 tsp ground black pepper
• 4 1/2 cups of water
• Fresh parsley for garnish (optional)
• Parmesan cheese for garnish (optional)

Instructions

1. 1

   Combine all the ingredients (except water and parsley and cheese garnish) in a large chef's pan ( or a large deep skillet with a lid). Add water and stir well so all the ingredients are covered with water. Cover the pan, place it over the stove and bring to a boil

2. 2

   Once it comes to a boil, uncover and cook over high heat for 9-11 minutes or until the pasta is done, stirring constantly with tongs to make sure everything cooks evenly

3. 3

   Garnish with parsley and Parmesan cheese before serving if using.