One Pot Chickpea and Butternut Squash Pasta

Ingredients

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Grape tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Spinach

  Raw

  4 cup or 120g

• Squash

  Winter, butternut, raw

  2 cup, cubes or 280g

• Garlic

  Raw

  3 clove or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 tsp or 6g

• Paprika

  Spices

  1 ½ tsp or 3g

• Turmeric

  Spices, ground

  ¾ tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Water

  Plain, clean water

  4 ½ cup or 1.07kg

• Parsley

  Raw

  4 tbsp or 15g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. In a large deep skillet with a lid, combine all ingredients except for the water, parsley, and Parmesan cheese.
2. Add water and stir to ensure all ingredients are submerged.
3. Cover the pan and bring to a boil over high heat.
4. Once boiling, uncover and cook on high heat for 9-11 minutes, stirring constantly with tongs until the pasta is cooked.
5. Garnish with chopped parsley and Parmesan cheese before serving.

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