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Pasta with Brussels Sprouts, Butternut Squash and Kale
A simple fall pasta dish
Course Dinner
Cuisine American
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 5 servings
Calories 388kcal
- 8 ounces Brussels sprouts
- 8 ounces butternut squash cut into 1/2-inch dice (about 2 cups)
- 1/4 cup extra virgin olive oil
- 1/2 cup kale cut into 1-inch cubes
- 10 ounces Pasta Lensi Chickpea Casarecce Pasta
- 1/2 cup Parmesan cheese freshly grated, plus more to taste
- Salt and Pepper to taste
Preheat oven to 400 degrees F.
Spread prepared butternut squash and brussels sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil. Toss to coat and roast for 20 minutes.
Remove the pan from the oven, stir in the kale and place back into the oven for 10 minutes.
Meanwhile, prepare pasta according to package instructions. Drain and add back to the pot.
Add the roasted vegetables to the pot, drizzle with remaining olive oil and toss with the Parmesan cheese. Season with salt and pepper, to taste.
Serve immediately. Enjoy!
- The pasta can be served right away or you can let it cool and serve it at room temperature.
Calories: 388kcal | Carbohydrates: 44g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 176mg | Potassium: 1008mg | Fiber: 10g | Sugar: 3g | Vitamin A: 5911IU | Vitamin C: 56mg | Calcium: 169mg | Iron: 1mg