Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
By bedwards99
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!!!
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
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 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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