Pasta with Brussels Sprouts, Butternut Squash and Kale
A simple fall pasta dish
Servings: 5 servings
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