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       Pasta with Roasted Butternut, Goat Cheese and Arugula 

Picture
Picture
Serves 4

Preparation Time 10 min. Cook Time: 30 min.

Ingredients:

1 medium butternut squash , peeled and cut into 1/2 -1 inch  pieces
8 oz. past
1/2 large red onion, sliced
1 cup arugula
2 tbsp. olive oil
1 tsp. fresh grounded black pepper
Salt to taste 

For goat cheese sauce:

4 oz. goat cheese
2  tbsp. chopped parsley leaves
2 tbsp. chopped basil leaves
1/4 tsp. ground nutmeg
1 tbsp. Extra Virgin olive oil




Preheat oven to 450 F.

Peel butternut squash with a vegetable peeler and halve the squash lengthwise. Using a spoon, scoop out and discard seeds. Cut into 1/2 - 1-inch cubes. Transfer to a large roasting/ baking pan. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 20-25 minutes.

In a large pot of salted water cook pasta according to package directions, then drain and reserve couple tablespoons of water.

In a medium bowl, combine goat cheese, chopped parsley, basil, nutmeg and olive oil and add resaved water from past if sauce is too thick. Add sauce to hot pasta along with roasted butternut and onion. Toss well and check the seasoning. Finish with a drizzle of extra virgin olive oil.  

Serve immediately
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog