Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Easy and filling, this handsome entrée is a good choice for a weeknight vegetarian dinner. 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 |
Directions:
1. Preheat oven to 475°.
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 475° 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.
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