Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

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Pappardelle with Roasted Winter Squash, Arugula, and Pine NutsRecipe
Becky Luigart-Stayner
Easy and filling, this handsome entrée is a good choice for a weeknight vegetarian dinner.
6 servings (serving size: about 2 cups)


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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


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.

Created date

November 2004

Nutritional Information

Calories 270
Caloriesfromfat 27 %
Fat 8.2 g
Satfat 3.5 g
Monofat 2.9 g
Polyfat 1 g
Protein 9.8 g
Carbohydrate 41.6 g
Fiber 4.8 g
Cholesterol 14 mg
Iron 2.4 mg
Sodium 249 mg
Calcium 162 mg