Winter Pasta with Brown Butter, Squash, and Arugula recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Ingredients
- 1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces 2 tablespoons olive oil ½ teaspoon salt ¼ teaspoon ground black pepper 1 (16 ounce) package linguine ½ cup unsalted butter 2 cloves garlic, minced ¼ cup pine nuts 4 cups arugula 1 cup freshly grated Parmesan cheese ¼ teaspoon ground black pepper 1 tablespoon freshly grated Parmesan cheese, or to taste
Nutrition Info
- 413.9 caloriescarbohydrate: 44.5 gcholesterol: 39.9 mgfat: 21.5 gfiber: 2.7 gprotein: 13.2 gsaturatedFat: 10.2 gservingSize: -sodium: 316.1 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Winter Pasta with Brown Butter, Squash, and Arugula
Directions
-
Preheat oven to 425 degrees F (220 degrees C).
Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash, toss to coat.
Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
Bring a large pot of lightly salted water to a boil, cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.