Autumn Pasta Toss

This is my kind of recipe...first of all, it involves pasta, and pretty much anything involving pasta gets a big seal of approval from me. Secondly, it uses lots of fresh veggies, and at their seasonal peak. Another big gold star. It also uses very subtle seasonings, relying on the actual veggies to flavor the dish...making it taste very fresh. It's a really enjoyable dish...

We serve this with freezer garlic bread, and a nice romaine salad with red, orange, and yellow peppers. Go ahead and double if you're feeding more than 4...

Autumn Pasta Toss

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1 lb. penne pasta, uncooked

1/2 cup Italian Vinaigrette dressing

1 small onion, chopped

1 lb. butternut squash, peeled, cut into medium cups

6 oz. shittake mushrooms, stems removed, caps thinly sliced

3/4 lb. Brussels sprouts, trimmed, quartered

1 cup chicken stock

1/2 cup shredded Parmesan, Romano, and Asiago cheese, divided

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1. Cook penne pasta as directed on package.

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2. Meanwhile, heat dressing in large skillet with tight-fitting lid on medium-high heat. Add onions and squash; cook 5 minutes, stirring frequently. Stir in mushrooms and Brussels sprouts; cook an additional 5 minutes. Add chicken stock; stir until well blended. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 minutes or until vegetables are tender.

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Note: Jason actually made dinner tonight...and he recommends partially steaming squash first to assist in softening. Otherwise, prepare to spend longer than the recommended time at the stove cooking squash.

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3. Drain pasta; place in large serving bowl. Add vegetable mixture and 1/4 cup of cheese; toss lightly. Sprinkle with remaining cheese. Serve warm.

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courtesy Kraft foods