Pasta with Squash & Arugula

Serves 2 – 4

1 cup butternut squash, peeled and chopped
1 tbsp Ancient Organics Ghee
1 medium onion, chopped
1 medium bunch of arugula
1 ½ cups dried pasta of your choice, cooked according to the package
extra virgin olive oil
Pecorino or Parmigiano, for shaving on top
salt and pepper to taste

Prepare pasta according to directions on the package.
Meanwhile, melt the ghee in a medium sauce pan.
Add chopped onions and saute until tender about 3 minutes.
Add the chopped squash and reduce heat slightly.
Cook until squash is tender (cover if it starts to get too brown, as trapping the moisture will allow it to continue cooking without burning).
Once the squash is close to done, throw in the arugula and cook until just wilted, about 2 minutes.
Remove from heat and combine with drained pasta.
Toss with olive oil, salt and pepper.
Grate the cheese over the top and serve warm.

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My favorite new culinary discovery is Niter Kibbeh by Ancient Organics. When I first opened the jar and breathed in its rich aroma, my imagination started to run wild. I could tell it would add a richness and complex spiciness to almost any savory dish. It makes everything taste divine. I highly recommend it as one of the most inspiring ingredients a cook can have; every cook should have some on hand!

— Sarah Caplan
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