Spaghetti Pasta Salad

Suggested Piece: 11" Large Skillet & 6.5 Qt. Insulated Bowl

Ingredients
1 lb. thin spaghetti
2 tbsp. salt
2 cucumber (#3 cone)
1 orange pepper, seeded (#3 cone)
1/2 red onion (#4 cone)
10 oz. cherry tomatoes, halved
8 oz. mini pepperoni
4 oz. sliced black olives, drained
1/2 c. Parmesan or Pecorino Romano (#1 cone)
Dressing
1/2 c. EVOO
1/2 c. red wine vinegar
2 tbsp. Italian seasoning
2 tsp. sugar
1 garlic clove (#1 cone)
1 tsp. salt
1 tsp. pepper

Directions

Cook the spaghetti according to the pack age directions in boiling water seasoned with 2 tbsp. salt. Drain, rinse and cool. Add the spaghetti to 6.5 Qt. Insulated Bowl with the cucumbers, orange bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives, and cheese. In a small bowl whisk together the EVOO, red wine vinegar, Italian seasoning, sugar, garlic, salt, and pepper. Pour over the spaghetti mixture and toss to coat. Add more cheese, salt, and pepper to taste. Chill for 30 minutes up to overnight.

Butternut Squash Pasta

Suggested Piece: 7 Qt Roaster & 11" Large Skillet

Ingredients
8 oz. Spaghetti, whole grain
3 c. Butternut squash (#3 cone)
1 c. Vegetable broth, fat-free & low sodium
1/2 c. Onion (#3 cone)
2 cloves Garlic (#1 cone)
1/4 tsp. Salt
1/4 tsp. Pepper
2 c. Sugar snap peas, trimmed & halved
2 Tbsp. Sage, freshly chopped
1/4 c. Parmesan cheese (#1 cone)

Directions
Prepare pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. In 11" Large Skillet stir together squash, broth, onion, garlic, salt, and pepper. Cover and cook over medium heat until Vapo-Valve clicks, reduce heat to low for approximately 5 minutes. Remove lid and stir in peas. Cover cracking the lid and return temperature to medium heat for approximately 7-10 minutes or until the squash is tender and most of the liquid has evaporated. Stir in the sage. Serve the squash mixture over the pasta. Sprinkle with the Parmesan cheese!