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Bow Tie Pasta With Roasted Veggies

Bow Ties With Roasted Veggies

Bow Ties With Roasted Veggies

I was looking through my recipe book and stumbled upon this delicious creation. I can’t believe I almost forgot about it! If you are vegetarian, trying to cut back on meat, or just love pasta, then this is the perfect weeknight meal for you. 

I love this recipe because it takes no time to make and it’s packed with flavor and nutrients. The sweet, butternut squash adds a nice sweetness while the brussels sprouts give it some depth.  Any vegetable that is roasted, always tastes amazing.

You will need:

1 pack bow tie pasta (preferably multi-grain)

2 cups brussels sprouts, outside layer peeled off and cut into half

2 cups butternut squash, cut into 1/2 inch cubes

2 shallots, chopped

2 cloves garlic, minced

1/2 cup reserved pasta water

Fresh Italian Parsley

Parmesan cheese

Olive oil

Salt & Pepper to taste

Preheat the oven to 400 degrees and boil a large pot of salted water. Boil noodles according to package directions and reserve 1/2 of the cooking liquid before draining noodles.  On a large sheet pan, drizzle the brussels sprouts and butternut squash with olive oil and season with salt and pepper.  Roast in the oven for 25-30 minutes, until squash is tender. Remove veggies and set aside.

Suer (sweat) the shallot over medium-low heat in a large sauté pan for about 5 minutes.  Add the minced garlic and cook for an additional 2 minutes.  Add the roasted veggies, cooked pasta, fresh Italian parsley, parmesan cheese, and pasta water to the pan and toss well.  Season with salt and pepper to taste.

I love adding pasta water to pasta dishes because it gives it a nice creaminess without adding extra calories.  It’s that simple and so very delicious! Bon Appetit!

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1 Comment

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