Autumn Pasta Bowl
A cozy dish combining roasted squash, fresh spinach, and Parmesan cheese, perfect for autumn evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz Pasta (any short pasta like penne or rotini)
- 2 cups Squash (cubed butternut, acorn, or pumpkin)
- 4 cups Fresh Spinach (or kale)
- 1 cup Parmesan Cheese (grated)
- 2 tablespoons Olive Oil
- Salt and Pepper (to taste)
- 1/2 cup Optional Toasted Nuts (walnuts or pine nuts)
Instructions
- Preheat the oven to 400°F (200°C).
- Prep the squash by spreading it on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 25-30 minutes.
- Boil the pasta in salted water according to package directions until al dente.
- Cook the spinach in the same pot with a splash of olive oil for 2-3 minutes until wilted.
- Combine the drained pasta with the wilted spinach and roasted squash, mixing well.
- Mix in the grated Parmesan cheese until melted. Add a splash of reserved pasta water if desired.
- Serve with a drizzle of olive oil, toasted nuts, and extra cheese on top.
Notes
Presentation is key; serve in large bowls and pair with a side salad or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
Keywords: autumn pasta, fall recipes, cozy meals, vegetarian pasta, roasted squash, comfort food