Description
A flavorful pasta dish featuring seasonal vegetables and herbs.
Ingredients
Scale
- 8 oz pasta
- 1 cup butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 cup kale, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Spread butternut squash and Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 20-25 minutes until tender.
- Cook pasta according to package instructions.
- In a large pan, heat olive oil over medium heat, add garlic, and sauté for 1 minute.
- Add kale to the pan and cook until wilted.
- Combine roasted vegetables, cooked pasta, and sautéed kale in a large bowl.
- Toss with Parmesan cheese before serving.
Notes
- Feel free to substitute vegetables based on your preference.
- Can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Fall Harvest Pasta, Seasonal Pasta, Vegetarian Pasta