Description
A comforting and vibrant pasta dish featuring roasted seasonal vegetables tossed in a flavorful pesto sauce.
Ingredients
12 oz Penne or Fusilli pasta
1 medium Delicata squash, sliced into half-moons
2 cups Brussels sprouts, halved
1 small red onion, sliced
2 cups Lacinato kale, chopped
1/2 cup Basil pesto (homemade or store-bought)
2 tbsp Olive oil
1/2 tsp Sea salt
1/4 tsp Black pepper
1/4 cup Grated Parmesan cheese (optional)
2 tbsp Toasted pumpkin seeds
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the delicata squash, Brussels sprouts, and red onion with olive oil, salt, and pepper on the baking sheet until well coated.
Step 3: Roast the vegetables for 25-30 minutes, tossing halfway through, until they are tender and golden brown.
Step 4: While the veggies roast, cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
Step 5: Reserve 1/2 cup of pasta water, then drain the pasta and return it to the pot.
Step 6: Add the roasted vegetables, chopped kale, and pesto to the pasta pot.
Step 7: Stir gently to combine, adding the reserved pasta water a little at a time to create a smooth sauce that coats the autumn harvest pasta with roasted veggies and pesto.
Step 8: Serve warm, topped with grated Parmesan and toasted pumpkin seeds if desired.
Notes
Feel free to swap the delicata squash for sweet potato or butternut squash for more variety.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Pasta & Noodles
- Cuisine: American/Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg
