Squash Pasta with Sage Lemon Butter
This simple, flavorful fall pasta is packed with veggies and easy to whip up for dinner any night of the week.
Servings: 4 people
Ingredients
- 8-10 oz. pasta of choice I used Banza chickpea pasta
- 8 oz. butternut squash, peeled and diced
- 3 cups kale, chopped
- 4 leaves sage, chopped
- 1 shallot, sliced thin
- 1 lemon, zested
- 1/2 lemon, juiced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- parmesan, freshly grated
- Kosher salt
- black pepper
Instructions
- Heat oven to 425 degrees F.
- On a large sheet pan, toss squash with the olive oil and sprinkle liberally with salt and pepper.
- Roast for 20-25 minutes until squash starts to soften and caramelize.
- Meanwhile, cook pasta in a large pan of salted water until almost al dente.
- Reserve 1 cup of the pasta water and strain the pasta.
- When squash is done, add kale to the sheet pan and toss again before roasting for 5-10 minutes until kale is soft and all the vegetables are cooked through.
- In empty pasta pot, over medium-low heat, add the butter and shallot and cook for 1-2 minutes. Add the chopped sage and lemon zest and cook for a minute more.
- Transfer the reserved pasta to the pot along with the squash, kale, pasta water, and 1/4 cup parmesan and cook for 3-5 minutes until liquids have thickened around and into the pasta.
- Finish with the lemon juice, 1/2 cup more of parmesan and lots of black pepper and serve.
Nutrition
Calories: 370kcal | Carbohydrates: 54g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 16mg | Potassium: 460mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7785IU | Vitamin C: 49mg | Calcium: 94mg | Iron: 2mg
