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
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!