Red Lentil Winter Pasta with Red Pepper Sauce and Butternut Squash - Delicious Living

Name: Red Lentil Winter Pasta with Red Pepper Sauce and Butternut Squash - Delicious Living
Ingredients: 5 cups (1 pound, 5 ounces) cubed butternut squash; 2 tablespoons olive oil, divided; 7 cloves garlic, minced, divided; 1 shallot, diced; 1½ teaspoons coarse salt, divided; 2 (15-ounce) jars roasted red peppers, drained; 1 onion, chopped; 2 teaspoons Italian seasoning; 1 teaspoon black pepper; ½ teaspoon crushed red pepper flakes; 4 cups chopped Swiss chard; 24 ounces chickpea cavatappi (corkscrew) pasta (TRY: Tolerant Organic Red Lentil Rotini Pasta); ¾ cup shredded Parmesan cheese, divided

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The holiday table often centers on a large piece of meat or poultry. Give tradition a twist with a main dish that has a much smaller impact on the environment, such as this colorful vegetarian pasta...

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Ingredients

5 cups (1 pound, 5 ounces) cubed butternut squash
2 tablespoons olive oil, divided
7 cloves garlic, minced, divided
1 shallot, diced
1½ teaspoons coarse salt, divided
2 (15-ounce) jars roasted red peppers, drained
1 onion, chopped
2 teaspoons Italian seasoning
1 teaspoon black pepper
½ teaspoon crushed red pepper flakes
4 cups chopped Swiss chard
24 ounces chickpea cavatappi (corkscrew) pasta (TRY: Tolerant Organic Red Lentil Rotini Pasta)
¾ cup shredded Parmesan cheese, divided