Pesto Pasta with Roasted Butternut Squash and Kale
Tender penne pasta tossed with fresh pesto, roasted butternut squash, baby kale, and parmesan cheese. This dish is uber easy and full of flavor! Serves 2 as a main dish and 4 as a scrumptious side!Recipe yields 2 main dishes or four small sides.
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!