Ingredients
12 oz short pasta (penne or fusilli)
2 cups butternut squash, cubed
1 red bell pepper, sliced
1 red onion, cut into wedges
3 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 cup basil pesto (homemade or high-quality store-bought)
1/4 cup grated Parmesan cheese (optional)
Salt and black pepper to taste
Fresh basil leaves for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C). On a large sheet pan, toss the cubed butternut squash, red bell pepper, and red onion with olive oil, dried thyme, salt, and pepper.
Step 2: Roast the vegetables for 25-30 minutes, tossing halfway through, until the squash is tender and the edges are golden brown.
Step 3: While the vegetables roast, cook the pasta in a large pot of salted boiling water according to package directions until al dente.
Step 4: Reserve 1 cup of the pasta cooking water, then drain the pasta.
Step 5: In a large bowl, combine the cooked pasta with the roasted vegetables and the pesto.
Step 6: Gradually add the reserved pasta water a little at a time, tossing until the pesto forms a smooth sauce that coats the autumn harvest pasta with roasted veggies and pesto.
Step 7: Serve immediately, garnished with Parmesan cheese and fresh basil if desired.
Notes
Add toasted walnuts for extra crunch or substitute squash with sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 465
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: autumn harvest pasta with roasted veggies and pesto, healthy dinner, vegetarian pasta, roasted vegetables, fall recipes
