It's that time of year when the herb garden is overflowing with flavor. We'll help you find ways to use your fresh herb harvest with this week's recipes. Today's comes from Cooking Light magazine.
INGREDIENTS
2 1/2 cups (1/2-inch) cubed peeled butternut squash
Cooking spray
3/4 teaspoon salt, divided
1/2 cup fresh flat-leaf parsley leaves
2 1/2 tablespoons chopped walnuts
2 tablespoons fresh sage leaves
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
1 garlic clove
1/3 cup fat-free, less-sodium chicken broth
3 cups cooked cavatappi pasta (about 6 oz. uncooked)
4 cups torn arugula
1/4 cup thinly sliced shallots
1/2 teaspoon freshly ground black pepper
