Creamy Fall Vegetable Pasta
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- 1 (12-oz) pkg halved Brussels sprouts
- 1 red bell pepper, cut into 1-inch pieces
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 (4-oz) pkg diced pancetta
- 12 oz penne pasta (4 cups)
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Preheat oven to 450°F. Toss together squash, Brussels sprouts, bell pepper, rosemary, garlic, and oil on a large rimmed baking sheet; spread in a single layer. Sprinkle with salt and pepper, if desired.
- Bake 20 to 25 minutes or until vegetables are browned and tender.
- Meanwhile, cook pancetta in a large Dutch oven over medium-high heat 5 to 6 minutes or until crisp; drain and set aside.
- Cook pasta in same pot according to package directions; drain, reserving ½ cup pasta water. Return pasta to pot.
- Toss hot cooked pasta with cream, ½ cup cheese, and enough pasta water to make a thin sauce; cook over medium-low heat 2 to 3 minutes. Stir in pancetta. Season with freshly ground pepper, if desired.
- Toss roasted vegetables with pasta. Sprinkle with ½ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
539
|
539
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 22 | 22 |
| Carb (g) | 59 | 59 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 630 | 630 |
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