Pesto Pasta with Roasted Butternut Squash and Kale
We're loving this Pesto Pasta with Roasted Butternut Squash! This healthy vegetarian dish is crazy easy to make and full of Fall flavor! Serves 2 as a main dish and 4 as a scrumptious side!
Servings 2 servings
Calories 471kcal
Ingredients
- 1-1.5 cups cubed butternut squash
- 1-2 tsp extra virgin olive oil
- salt and pepper to taste
- 4-6 oz dry penne pasta
- ¼ cup pesto (homemade or store-bought)
- 1 cup fresh baby kale
- ⅓-½ cup grated Parmesan cheese
- ¼ tsp garlic powder
- any additional salt and pepper to taste
- parsley to garnish
Instructions
- Preheat oven to 400°F.
- Coat squash with olive oil and lay flat on a baking sheet.
- Season with salt and pepper and roast for 30-40 minutes.
- Set a timer, measure out your remaining ingredients, and walk away.
- After about 25 min have passed, boil you pasta, cooking according to package instructions.
- Drain and return the penne to the pot, adding in the kale and pesto while the pasta is still hot. If you added extra veggies or just really love pesto, feel free to add a little extra into the pot! I won't tell! In fact, I'll join you!
- Reduce burner heat to lowest setting and stir to wilt the baby kale.
- Add your squash [which should now be perfectly roasted] and a hearty sprinkling of parmesan cheese and garnish with a little parsley for pizazz.
- Serve straight up or add your favorite pasta night extras for a balanced meal. Enjoy!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 471kcal | Carbohydrates: 57g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 564mg | Potassium: 558mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11557IU | Vitamin C: 55mg | Calcium: 331mg | Iron: 2mg
