The name for this healthy weeknight pasta is a hybrid of Naked ‘Green Machine’ smoothie (which I had enjoyed earlier in the day) and ‘Cookie Monster’ because he cannot stop eating cookies (i.e. me around pasta).  This dish was a hybrid of  leftover “Squashy Pasta” sans beets and the rest of my greens in the fridge that needed using. To supplement my dwindling supply of Farro pasta, I added a bit of Whole Wheat Orrechiete (of the same brand). In retrospect this was a terrible idea because my self-control around pasta plummets to sub-zero levels. However, the pasta itself was awesome.  You can leave the chicken out to make this a quick, healthy, tasty vegetarian meal if you like. The name is a semi-misnomer as this dish includes non-green veg as well – but the green is the predominant color, so operating on the “not everything is green in green goddess dressing” we are going to stick with the name.

This recipe assumes that you do not have any leftover Squashy pasta. Use whatever veg you like, is in season, needs to be used and just make sure that at least half is green!

Green Monster Pasta

Serves 4-6

Farro Gemelli Pasta (Rustichelle d’Abruzzo brand or favorite), one-half to one box 

One recipe Roasted Butternut Squash

Three Zucchini cut into large quarters

One Yellow Squash cut into large quarters

Broccoli Rabe or Crowns, slightly steamed

Three to four larger shallots, sliced into thin strips

Five or Six Garlic Cloves

Three Cups Baby Spinach

One bunch of asparagus, cut into one-inch pieces (or slightly larger) and slightly steamed

Black Pepper

Small amount of Pecorino Romano, Shredded

Half-Cup to Cup of Basil Pesto (depending on preference(

Half-cup to two-thirds cup Unsweetened Cranberries (depending on preference)

Quarter cup White Wine

     One Chicken Breast with seasoning of choice, sliced

Quarter Cup reserved pasta water

 One bunch of fresh basil, julienned

An hour prior, prepare the butternut squash (or make the night before). Once the squash has about twenty minutes left, begin to steam beets and bring salted pasta water to boil. Reserve beets and add pasta to water to cook for about 14 minutes. Heat a bit of olive oil in a large saute pan and add garlic, shallots and a bit of pepper. Cook until glassy (add crushed red pepper if desired). Hit this with the white wine and cook off the alcohol. Salt Zucchini, Tomatoes, and Squash and when the pasta has about two minutes left to cook, add to the saute pan (this is to make sure your veggies still have some crunch. Drain pasta, reserving a small amount of the pasta water, and add pasta to the saute pan. Add beets, roasted butternut squash, pesto, black pepper, and a small amount of grated Pecorino cheese. Add small amount of water a bit at a time as needed to make a sauce. Mix well and garnish with plenty of fresh basil and serve.