Winter Pasta with Brown Butter, Squash, and Arugula |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round! Ingredients:
1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (16 ounce) package linguine |
1/2 cup unsalted butter |
2 cloves garlic, minced |
1/4 cup pine nuts |
4 cups arugula |
1 cup freshly grated parmesan cheese |
1/4 teaspoon ground black pepper |
1 tablespoon freshly grated parmesan cheese, or to taste |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
3. Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
4. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
5. Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
6. Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.
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