The Spinach Pesto was a big hit in my house. The added butternut squash noodles was a hidden benefit. You could not even tell they were in there. My husband did not even know the main ingredient in the pesto was spinach. There were all kinds of hidden treasures in this dish. The best thing is that it was delicious, oh and under 30 minutes to make.
- 12 oz gluten-free spaghetti (I like jovial)
- 12 oz Butternut Squash Noodles (I used Green Giant frozen noodles)
- 1 recipe Spinach Pesto
- 1/2 c pasta water
In a large dutch oven cook the spaghetti according to the package instructions over medium heat. Drain (reserve 1/2 c of cooking liquid), rinse and set aside.
In a medium skillet cook the butternut squash noodles over medium heat until the noodles are heated through and there is no liquid.
Return spaghetti noodles to the dutch oven. Add the butternut squash noodles, pesto and water. Stir the ingredients together until they are completely combined.
Optional: You can top with a bread crumb mixture. You can find the topping in my Spaghetti Squash Pomodoro recipe.