Pappardelle With Roasted Winter Squash, Arugula, And Pine Nuts Recipe

Name: Pappardelle With Roasted Winter Squash, Arugula, And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (1-inch) cubed peeled butternut squash; 2 tablespoons balsamic vinegar; 2 teaspoons olive oil; 1/2 teaspoon salt, divided; Cooking spray; 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine; 1 tablespoon butter; 2 tablespoons pine nuts; 1 tablespoon chopped fresh sage; 2 garlic cloves, minced; 2 cups trimmed arugula; 1/2 cup (2 ounces) grated fresh Asiago cheese; 1/2 teaspoon coarsely ground black pepper

Servings: persons

4 cups (1-inch) cubed peeled butternut squash
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon salt, divided
Cooking spray
8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1 tablespoon butter
2 tablespoons pine nuts
1 tablespoon chopped fresh sage
2 garlic cloves, minced
2 cups trimmed arugula
1/2 cup (2 ounces) grated fresh Asiago cheese
1/2 teaspoon coarsely ground black pepper

1
Preheat oven to 475u00b0.
2
Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475u00b0 for 25 minutes or until tender and lightly browned, stirring occasionally.
3
While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.
4
Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately.
5
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6
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1858

kcal

Calories

199

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups (1-inch) cubed peeled butternut squash, 2 tablespoons balsamic vinegar, 2 teaspoons olive oil, 1/2 teaspoon salt, divided, and more.

Yes, Pappardelle With Roasted Winter Squash, Arugula, And Pine Nuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With Roasted Winter Squash, Arugula, And Pine Nuts

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