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Autumn Harvest Pasta with Roasted Vegetables and Pesto
Serves 4 |
Wholesome, savory, and satisfying.
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Ingredients:
| 1 small butternut squash, peeled and diced |
| 1 container cherry tomatoes, halved, 10 oz. |
| 8 Brussels sprouts, halved |
| 1 red bell pepper, diced |
| 2 tablespoons olive oil |
| Sea salt, to taste |
| Black pepper, to taste |
| 3 cloves garlic, minced |
| 1 package spiral pasta, 10.5 oz. |
| 5 oz basil pesto |
Directions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the butternut squash, cherry tomatoes, Brussels sprouts, and red bell pepper in a mixing bowl. Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper, and garlic. Toss to coat.
- Spread the vegetable mixture on the baking sheet. Place in the oven to roast for 25-30 minutes, stirring halfway through.
- Fill a large pot with water. Pour in salt. Bring to a boil. Add the pasta and cook until al dente.
- Pour the pasta into the same mixing bowl. Add the roasted vegetables and basil pesto. Gently toss to mix.
- Transfer the pasta and vegetables to serving plates. Serve while warm. Enjoy!
| Main Ingredient: | Cherry Tomato, Butternut Squash, Pasta, Brussels Sprouts |
| Course: | Lunch, dinner |
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