Butternut Squash Goat Cheese Pasta
Ingredients
The pasta
-
½
pound
angel hair pasta
-
1
t
medium butternut squash
-
1
cup
reserved pasta cooking water
The sauce
-
8
tablespoons
butter
-
1
½
cups fresh oregano leaves
-
2
ounces
prosciutto
-
⅓
cup
grated parmesan cheese
-
4-6
ounces
goat cheese
The toppings
-
3
tablespoons
olive oil
-
1
½
cups day old sourdough bread
-
1
tablespoon
fresh chopped oregano
-
salt + pepper
to taste
Instructions
- Preheat the oven to 425°F.
- Spiralize the butternut squash into noodles and toss with olive oil, salt, and pepper on a baking sheet.
- Roast the noodles for 5-10 minutes until tender but not mushy.
- Boil salted water and cook the angel hair pasta until al dente, reserving 1 cup of the cooking water before draining.
- In a skillet, heat olive oil and toast the breadcrumbs with oregano, salt, and pepper until golden.
- In the same skillet, melt the butter with the remaining oregano and prosciutto until browned.
- Add the butternut squash noodles and half of the pasta to the skillet, tossing to coat.
- If needed, add the remaining pasta and reserved cooking water to thin the sauce.
- Serve the pasta topped with toasted breadcrumbs and crumbled goat cheese.
Nutrition Facts (estimated)
Servings
6
Calories
627
Total fat
30g
Total carbohydrates
70g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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