This tasty array of fresh vegetables is perfect for a weeknight meal.
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3 cups uncooked dried rotini pasta
1/4 cup Land O Lakes® Butter
1 teaspoon Italian seasoning
2 cups butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 medium (1 cup) zucchini, cut in half lengthwise, cut into 1/4-inch slices
1 (14- to 16-ounce) package polska kielbasa, cut into 1/4-inch slices
1 cup grape tomatoes, cut in half
1/2 cup freshly shredded Parmesan cheese
*Substitute 10- to 12-ounce package frozen butternut squash. Cook squash according to package directions. Stir cooked squash in with pasta and tomatoes.
Cook pasta according to package directions. Drain. Set aside; keep warm.
Melt butter in 12-inch skillet over medium-low heat until sizzling. Stir in Italian seasoning. Add squash; cook 5 minutes, stirring occasionally. Add zucchini; cook 2-3 minutes. Add kielbasa; continue cooking, stirring occasionally, 8-10 minutes or until squash and zucchini are tender.
Stir cooked pasta and tomatoes into skillet until pasta is coated. Cook 1-2 minutes or until heated through.
Top with shredded Parmesan cheese just before serving.
Sweet, earthy and hearty — butternut is a favorite among squash lovers. It holds its shape in stews, gratins and risotto and makes a silky smooth puree for fall and winter baked goods.