0 from 12 votes
Pasta with Brussels Sprouts, Butternut Squash and Kale
A simple fall pasta dish
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5 servings
Calories: 388 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 8 ounces Brussels sprouts
- 8 ounces butternut squash cut into 1/2-inch dice (about 2 cups)
- 1/4 cup extra virgin olive oil
- 1/2 cup kale cut into 1-inch cubes
- 10 ounces Pasta Lensi Chickpea Casarecce Pasta
- 1/2 cup Parmesan Cheese freshly grated, plus more to taste
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Spread prepared butternut squash and brussels sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil. Toss to coat and roast for 20 minutes.
- Remove the pan from the oven, stir in the kale and place back into the oven for 10 minutes.
- Meanwhile, prepare pasta according to package instructions. Drain and add back to the pot.
- Add the roasted vegetables to the pot, drizzle with remaining olive oil and toss with the Parmesan cheese. Season with salt and pepper, to taste.
- Serve immediately. Enjoy!
Cup of Yum
Notes
- The pasta can be served right away or you can let it cool and serve it at room temperature.
Nutrition Information
Calories
388kcal
(19%)
Carbohydrates
44g
(15%)
Protein
18g
(36%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
7mg
(2%)
Sodium
176mg
(7%)
Potassium
1008mg
(29%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
5911IU
(118%)
Vitamin C
56mg
(62%)
Calcium
169mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 388
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 176mg | 7% |
| Potassium | 1008mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 5911IU | 118% |
| Vitamin C | 56mg | 62% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.