Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Name: Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters trimmed arugula; 57 grams 1/2 cup grated fresh Asiago cheese; 2 Tbsps balsamic vinegar; 1 Tbsp butter; 946 milliliters (1-inch) cubed peeled butternut squash; 1 Tbsp chopped fresh sage; 2 garlic cloves, minced; 1 teaspoons coarsely ground black pepper; 2 teaspoons olive oil; 227 grams uncooked pappardelle (wide ribbon pasta) or fettuccine; 2 Tbsps pine nuts; 1 teaspoons salt, divided

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts might be just the side dish you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 284 calories, 10g of protein, and 10g of fat each. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Winter. If you have arugula, olive oil, balsamic vinegar, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 47

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray