Butternut Squash over Garlic Parsley Fettuccine

12 oz package Valente Market Garlic Parsley Fettuccine
1 medium size butternut squash peeled and chopped
2-4 springs of fresh rosemary
2 cups tap water
1 tsp salt
1/4 cup olive oil 
1 medium onion chopped

Preheat oven to 350. Peel and chopped the butternut squash, add water and salt. Bake until tender, about 60 minutes.  Saute onion in olive oil, add cooked squash, and saute for 5 minutes. Cook pasta following package directions and drain. Toss with squash, and serve with freshly grated parmesan cheese or chopped pecans.
Serves 6-8

 

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Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4