Bacon Brussels Sprouts Butternut Squash Pasta
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
4 servings
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Calories
530 kcal
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Course
Main Course, Dinner
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Cuisine
American
Bacon Brussels Sprouts Butternut Squash Pasta
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Roasted butternut squash, brussels sprouts, bacon, parmesan cheese, and fresh lemon juice give this fall pasta so much flavor!
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Ingredients
Roasted Vegetables
- 4 Bacon chopped, strips
- 4 cups butternut squash cut into 1 inch cubes, peeled
- 2 cups Brussels sprouts halved
- 1/2 shallot diced
- salt kosher salt and freshly ground, to taste
- black pepper kosher salt and freshly ground, to taste
Pasta
- 10 ounces pasta rigatoni, penne, or farfalle
- 1 tablespoon olive oil
- 2 cloves garlic minced or grated
- 1/4 - 1/2 teaspoon red pepper flakes
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
- 1 lemon juiced
- 1/2 cup Parmesan Cheese shredded
- 2 teaspoons thyme fresh leaves
Instructions
- Preheat oven to 425° F. Put the vegetables and bacon onto a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. I used about 1 teaspoon kosher salt. Toss until coated and then spread them into a single layer.
- Roast the vegetables for 10 minutes then remove from the oven, toss and place back in the oven to roast for another 10-15 minutes or until the vegetables are tender and caramelized and the bacon is crisp.
- While the vegetables roast, cook the pasta according to package instructions. Reserve 1 cup of the pasta water before draining it.
- Heat a large skillet over medium heat with the olive oil. Add in the garlic and red pepper flakes and cook for 30 seconds.
- Add the cooked pasta to the skillet along with the roasted vegetables and bacon, parmesan cheese, and thyme leaves. Squeeze in the lemon juice and toss everything together.
- Pour in some of the pasta water, start with 1/2 cup. Stir together until a sauce starts to form. Add additional pasta water as needed to get your desired consistency. Taste for seasoning and top with extra parmesan cheese.
Notes
- If you want to retain some of the crispiness of the roasted vegetables, only toss half of them in with the pasta. Add the remaining to the top just before serving.
Nutrition Information
Show Details
Calories
530kcal
(27%)
Carbohydrates
78g
(26%)
Protein
20g
(40%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.03g
(2%)
Cholesterol
23mg
(8%)
Sodium
370mg
(15%)
Potassium
939mg
(20%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
15410IU
(308%)
Vitamin C
83mg
(92%)
Calcium
265mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 78g | 26% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 23mg | 8% |
| Sodium | 370mg | 15% |
| Potassium | 939mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 15410IU | 308% |
| Vitamin C | 83mg | 92% |
| Calcium | 265mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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