this dish has evolved into many different things, though i've finally perfected the veggie and cheese combo down to something i can actually call a recipe. in other words, this used to be the one odd meal that just so happened to follow me cleaning out the fridge. toasted pumpkin seeds get lost in the pasta shells and the crumbly feta melts perfectly into the veggies. it's a stick to your ribs kind of meal and the leftovers are even better. shredded chicken would be a great addition as well.
1 box shell pasta
*haricots verts or string beans (trim the ends and slice in half)
*diced butternut squash
1/3 cup toasted pumpkin or sunflower seeds
1/2 cup good feta cheese, crumbled
extra virgin olive oil
salt and pepper to taste
1. preheat the oven to 400F. toss the haricot verts in salt, pepper, and good olive oil on a sheet pan and roast for 15-20 minutes or until they begin to wilt. prepare the butternut squash the same way on another sheet pan and cook for 20-25 minutes or until fork tender. set aside and let cool.
2. in a dry sauté pan, toast the seeds until they turn brown and fragrant. remove from heat.
3. in a large saucepan, cook pasta al dente according to package directions. before straining save a bit of the pasta water and pour strained pasta into a serving dish.
4. to the pasta add veggies, seeds, a few glugs of good olive oil, the juice and zest of 2-3 lemons, and feta cheese. salt and pepper to taste and add the pasta water if the dish looks a bit dry (it probably will).
*per usual, i eyeball it with the veggies. i usually roast a pan full of each, some go into the dish and the rest get eaten throughout the week.
ps: i use this sheet pan to cook everything from cookies to sweet potatoes.