Description
A hearty pasta meal that combines turkey bacon, roasted Brussels sprouts, and tender butternut squash for a flavorful comfort dish.
Ingredients
Scale
- 4 strips Turkey Bacon, chopped
- 4 cups Butternut Squash, peeled and cubed into 1-inch pieces
- 2 cups Brussels Sprouts, halved
- 1/2 cup Shallots, diced
- 10 ounces Rigatoni, penne, or farfalle pasta
- 1 tablespoon Olive Oil
- 2 cloves Garlic, minced
- 1/4 โ 1/2 teaspoon Red Pepper Flakes
- 1 Lemon, juiced
- 1/2 cup Parmesan Cheese, shredded
- 2 teaspoons Fresh Thyme Leaves
- Kosher Salt and Pepper, to taste
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, reserving a cup of pasta water before draining.
- Build the Sauce: Preheat your oven to 400ยฐF (200ยฐC). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a large baking sheet. Roast for 25 minutes, adding the turkey bacon in the last 5 minutes.
- Combine and Serve: In a skillet, sautรฉ shallots and garlic. Add in the roasted vegetables and turkey bacon with the cooked pasta. Gradually add reserved pasta water until combined. Finish with lemon juice, red pepper flakes, and Parmesan cheese. Toss and serve warm.
Notes
For optimal flavor, roast the vegetables until they are deeply browned and caramelized. Don’t forget to reserve pasta water for the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 45mg