Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

http://www.myrecipes.com/recipe/pappardelle-with-roasted-winter-squash-arugula-pine-nuts-10000000833317/ Easy and filling, this handsome entrée is a good choice for a weeknight vegetarian dinner. ONE OF MY FAVES!!!

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

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 TBS OF 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.

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