Heat oil in a large saucepan over medium high heat.
Add garlic, thyme and crushed red pepper and cook, stirring for 1 minute.
Add broth, penne, cauliflower and squash.
Bring to a boil over high heat. reduce heat to a lively simmer and cook, uncovered until past is tender and liquid is thickened.
Reduce to a simmer for 14 to 15 minutes. Remove from heat, stir in pepper and let stand for 5 minutes.
Top with cheese.
Makes 4 servings.
Shopping list follows.
|2 cups||1-inch cauliflower florets|
|1 2 cups 1-inch pieces||Butternut squash|
|3 large cloves||Garlic|
|1 tsp||Thyme, dried|
|4 cups||No-chicken” broth|
Pasta & Grains
|8 oz||Penne, whole-wheat|
Baking & Spices
|1||Pepper, Freshly ground|
|1/4 tsp||Red pepper|
Oils & Vinegars
|1 tbsp||Olive oil, extra-virgin|
1/4 cup Pecorino romano cheese