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Prepared for Seward Co-Op Virtual Class 10/2021

Yield: 4-6 servings

1 pound pasta of your choice, I will use angel hair as it cooks quickly
2 tablespoons olive oil, plus extra to drizzle
2 garlic cloves, thinly sliced
4 anchovies, chopped
1 teaspoon capers
½ cup broth or cooking sherry
8 brussels sprouts, rinsed and cut in half (may need to cut into quarters if large)
2 cups (10 oz) diced butternut squash
Zest and juice of 1 lemon
¼ cup grated parmesan, plus extra for topping
Fresh basil, chiffonade for garnish

Add a little smokey flavor and zip using Tijerina’s Acadian Cajun Spice Blend. (click to order) Salt Free too!


  1. Cook pasta in a large pan of boiling, salted water according to packet instructions. Drain, and reserve some liquid, about ½ cup. Set aside.
  2. Heat oil in a large frypan over medium-high heat. Add garlic and cook, stirring until lightly golden. Add anchovy and capers, and cook, stirring until heated through.
  3. Add broth (or sherry) and simmer until reduced slightly, about 2 minutes.
  4. Add brussels sprouts and squash and cook 7-8 minutes or until softened.
  5. Add the pasta to the mixture along with the ½ cup reserved cooking liquid, and toss everything together well.
  6. Add the lemon zest and juice, and drizzle with a little olive oil. Stir in the parmesan for a creamy lemon sauce. Top with basil chiffonade and grated parmesan.

Enjoy!  Buen Provecho!

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