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casarecce pasta with brussels sprouts, butternut squash and kale
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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
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Calories 388kcal
Author Ashley C.

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

  • The pasta can be served right away or you can let it cool and serve it at room temperature.

Nutrition

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