Butternut Squash, Arugula and Goat Cheese Pasta
Ingredients
The pasta
-
12
ounces
whole wheat dried pasta
-
1
medium
butternut squash, peeled, seeded and diced into ¾-inch cubes
-
1
tablespoon
vegetable oil (or any high-heat oil)
-
2
ounces
goat cheese
-
2
big handfuls
fresh baby arugula
-
⅓
cup
toasted pine nuts
Seasoning
-
to taste
salt
-
to taste
freshly-cracked black pepper
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- In a bowl, toss the butternut squash with oil and season with salt and pepper, then spread on the baking sheet.
- Bake the squash for 20-25 minutes, flipping halfway through, until soft.
- While the squash is baking, boil salted water in a large pot and cook the pasta until al dente.
- Reserve about 1 cup of pasta water, then drain the pasta and return it to the pot.
- Stir in the goat cheese and ¼ cup of reserved pasta water until the cheese melts and coats the pasta.
- Add the arugula, pine nuts, and roasted butternut squash to the pasta, tossing everything together.
- Serve immediately, garnished with extra black pepper if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
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