I have written several reviews and so far this is the only one I have rated at 5 stars. I found the papardelle noodles by accident - I found them underneath the roasted red peppers/capers section. I would definitely recommend using them because they are delicious. I agree the pine nuts are expensive so I will be making this dish several times to get my money's worth out of them. I thought the arugula was great in this (a way to get some more green veggies in!). Next time I will try some prosciutto or bacon (requested by the hubbie) and add more butternut squash as it was very meaty (we didn't even miss not having real meat) and delicious. Definitely buy pre-chopped as it took me forever to chop up enough for the recipe.
Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
Easy and filling, this handsome entrée is a good choice for a weeknight vegetarian dinner.
More From Cooking Light
- Calories: 270
- Calories from fat: 27%
- Fat: 8.2g
- Saturated fat: 3.5g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1g
- Protein: 9.8g
- Carbohydrate: 41.6g
- Fiber: 4.8g
- Cholesterol: 14mg
- Iron: 2.4mg
- Sodium: 249mg
- Calcium: 162mg
- 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.
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