October 8, 2019
A simple, one-skillet pasta can me a lifesaver during the time-crunched dinner hour, particularly with quick-cooking fresh pasta and veggies that are ready to go. Squash and sweet potatoes can take time to prep and cook, but when spiralized into noodles, they can be added directly to a hot pan, and take only a few minutes to cook. Get them started while you boil the pasta, add the drained pasta directly to the skillet (you can even use a slotted spoon for this) and finish with your choice of sauces. A rose sauce is classic but often overlooked at home; it’s simply tomato sauce made creamy (and pale pink) with a generous splash of cream.
Chicken and bacon sacchettini pairs well with squash or sweet potato noodles, but feel free to experiment with other filled pasta shapes and types of veggie noodles — beef or cheese tortellini with zucchini noodles, for example, finished with your favourite tomato sauce and Parmesan cheese.
1 pkg Olivieri’s fresh chicken and bacon sacchenttini (or tortellini)
canola or olive oil, for cooking
1/2 pkg (250 g) squash or sweet potato noodles
2 cups spinach, chard or kale leaves, thinly sliced (discard stems)
salt and pepper, to taste
1/2-1 cup tomato sauce or puree
1/2-1 cup heavy (whipping) cream
fresh basil, for garnish (optional)
grated Parmesan cheese, for serving (optional)
In a large pot of salted water, cook the sacchenttini according to the package directions, or until al dente. Meanwhile, heat a drizzle of oil in a large skillet and cook the squash or sweet potato noodles and spinach for 2-3 minutes, seasoning with salt and pepper.
Drain the pasta and add to the skillet along with the veggies, add the tomato sauce and cream (adjusting to suit your taste, whether you like it more tomato-y or creamy) and gently stir to combine. Cook for a minute or two, just to heat everything through. Serve topped with basil and Parmesan, if you like.
- Julie Van Rosendaal
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