8 ouncesuncooked bow tie pasta (penne pasta works well too)
1 1/2 cups chicken or vegetable stock
1 1/2 tablespoonswhite balsamic vinegar
1 garlic clove, minced or 1 teaspoon minced garlic (from a jar)
1/4 cupfresh flat-leaf parsley leaves or 1 teaspoon dried parsley
1 tablespoonminced fresh sage or 1/4 teaspoon dried sage
1/2 cup Parmesan cheese (shredded is best)
How to make this:
1. Preheat oven to 400°.
2. Combine squash, 1 tablespoon olive oil, salt, and pepper in a glass baking dish; arrange in a single layer. Bake at 400° for 15 minutes or until tender. (A cookie sheet will work too)
3. Cook pasta according to package directions. Drain.
4. Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer 8 minutes or until reduced to 1/2 cup. Combine pasta, squash mixture, broth, and seasonings in a large bowl; toss to coat. Sprinkle with cheese.
This makes a wonderful side dish for a sirloin steak or add sauteed beef fajita strips for an easy weeknight meal!