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Brussels Sprouts and Butternut Squash Pasta

Brussels Sprouts and Butternut Squash Pasta

A flavorful dish featuring Brussels Sprouts and Butternut Squash pasta, enhanced with bacon and parmesan.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 530 kcal

Equipment

  • Oven
  • baking sheet
  • Skillet
  • Pot

Ingredients
  

Roasted Vegetables

  • 4 strips bacon chopped
  • 4 cups butternut squash peeled and cut into 1 inch cubes
  • 2 cups brussels sprouts halved
  • 0.5 unit shallots diced
  • kosher salt to taste
  • black pepper to taste

Pasta

  • 10 ounces pasta e.g., rigatoni, penne, or farfalle
  • 1 tablespoon olive oil
  • 2 cloves garlic minced or grated
  • 0.25 teaspoon red pepper flakes to taste
  • kosher salt to taste
  • black pepper to taste
  • 1 unit lemon juiced
  • 0.5 cup parmesan cheese shredded
  • 2 teaspoons thyme leaves fresh

Instructions
 

Preparation

  • Preheat oven to 425° F. Put the vegetables and bacon onto a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until coated and then spread them into a single layer.
  • Roast the vegetables for 10 minutes then remove from the oven, toss and place back in the oven to roast for another 10-15 minutes or until the vegetables are tender and caramelized and the bacon is crisp.
  • While the vegetables roast, cook the pasta according to package instructions. Reserve 1 cup of the pasta water before draining it.
  • Heat a large skillet over medium heat with the olive oil. Add in the garlic and red pepper flakes and cook for 30 seconds.
  • Add the cooked pasta to the skillet along with the roasted vegetables and bacon, parmesan cheese, and thyme leaves. Squeeze in the lemon juice and toss everything together.
  • Pour in some of the pasta water, start with ½ cup. Stir together until a sauce starts to form. Add additional pasta water as needed to get your desired consistency. Taste for seasoning and top with extra parmesan cheese.

Notes

If you want to retain some of the crispiness of the roasted vegetables, only toss half of them in with the pasta. Add the remaining to the top just before serving.

Nutrition

Serving: 1plateCalories: 530kcalCarbohydrates: 78gProtein: 20gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 23mgSodium: 370mgPotassium: 939mgFiber: 8gSugar: 7gVitamin A: 15410IUVitamin C: 83mgCalcium: 265mgIron: 3mg
Keyword bacon, Brussels Sprouts, Butternut Squash, Fall Recipe, Pasta, Vegetarian
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