Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

By Ckelley116

Cooking Light

DECEMBER 2004

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 475°.

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.

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.

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.