1 pound whole-wheat pasta
1 tablespoon garlic
3.5 cups pumpkin or squash (1 large can)
10 oz. raw or frozen spinach
3.5 cups water
1 tablespoon bouillon
1/4 cup pesto
2 tablespoons cornstarch
1/4 teaspoon pepper
Cook pasta. Meanwhile, sauté garlic in a little water. Add remaining ingredients, mixing cornstarch with 1 cup of the water before adding. Cook until well combined and spinach is done. Mix pasta with sauce.
Serves lots.
Total time: 30 minutes
Original recipe source
