1cuppasta sauceI used Bertolli Olive Oil & Garlic Sauce
1/4cupwater
2tablespoonschopped roasted almonds
1cupbaby spinach
saltto taste
black pepperto taste
3/4teaspoonitalian seasoning
1/2teaspoondried oregano
1/2teaspoonred chili flakes
2tablespoonsgrated parmesan cheeseand more to garnish, I use "vegetarian parmesan"
1tablespoon+ 1 teaspoon oil
Instructions
Boil the pasta according to instructions on the package.
Meanwhile pre heat oven to 400 F degrees. Toss the butternut squash cubes with salt and 1 teaspoon olive oil and roast at 400 F for 15 minutes or till fork tender. Remove from oven and set aside.
Heat 1 tablespoon oil in a pan. Once the oil is hot, add chopped garlic and saute for few seconds.
Then add Bertolli Olive Oil & Garlic Pasta Sauce and also little water to the pan.
Let it simmer for 1-2 minutes and then add salt, pepper, Italian seasoning, dried oregano and red chili flakes. Stir to combine.
Add the roasted butternut squash cubes to the pan. Cook for 30 seconds.
Add the boiled & drained spaghetti to the pan. Also add baby spinach and chopped toasted almonds.
Mix everything together and add parmesan cheese.
Transfer pasta onto your serving plate, garnish with more parmesan cheese and serve hot.