One of the items I always keep in my pantry is at least one box of chicken broth.  I reach for it when I make a quick sauce or to moisten a leftover casserole.  But more important it’s the way to fast flavorful dinners.  Obviously its used in soups, but I also use it to whip up dishes like risotto, or a one-pot meal such as the one I have for you today.

Braised Cauliflower & Squash Penne Pasta

If I had all the time in the world, making my own chicken broth  by simmering meat, bones, and vegetables for hours would be ideal,  but I don’t, so that’s why I love boxed chicken broth.  I have cans of broth on my shelf too, for when only small amounts are needed, and I know I’ll use all of it, but for convenience, you can’t beat the box.  Pop the top and you’re ready to go.   Even when opened it keeps a long time in the refrigerator.   If you haven’t gotten around to trying boxed chicken broth, try it once for the convenience, but be sure to choose one with reduced sodium content.

A satisfying meatless meal.

This recipe for penne pasta with cauliflower and butternut squash goes together quickly, is a wonderful combination of flavors, and best of all the pasta cooks right in the broth with the vegetables, getting all that extra flavorful.  The starch from the pasta combines with the broth as it simmers and creates a thickened silky sauce.  And because its all cooked in one pot, cleanup is a breeze.  The dish can be vegetarian/vegan by using vegetable broth instead of the chicken, but expect the sauce to be a little bit darker in color.

We loved this dish as a meatless meal, served with a green salad,  but it would also be a great side dish to baked chicken, pork or fish.

BRAISED CAULIFLOWER AND SQUASH PENNE PASTA

Yield:   Makes 4 servings

Just a few ingredients.

Ingredients:

• 1 Tbsp. extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp. dried thyme
• 1/4 tsp. crushed red pepper
• 4 cups chicken broth, or vegetable broth
• 8 ounces whole-wheat penne pasta (about 3 cups)
• 2 cups cauliflower florets, about 1-inch size
• 2 cups peeled butternut squash, cut about 1-inch size pieces
• freshly ground pepper to taste
• 1/4 cup shredded Romano cheese

Directions:

1.  Heat oil in a large saucepan over medium-high heat.   Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute.

2.  Add broth, penne, cauliflower and squash.  ( a quick side note:  I roasted my squash with red onions and a little olive oil, to caramelize it and intensify the flavor, then added it to the cauliflower and pasta mixture at the end.)

Add cauliflower and pasta to the pan with chicken broth.

Bring to a boil over high heat.  Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, 14 to 16 minutes.  Remove from heat, stir in pepper and let stand for 5 minutes.  Serve topped with cheese.

Serve topped with grated Romano cheese.

SOURCE:   Eating Well