Chickpea Penne Pasta with Butternut Squash, Brussels Sprouts & Cheese
By Chef Dustin Miller
Prep Time: 10 min.
Cook Time: 30 min.
Preheat oven to 375°F. Toss Brussels sprouts, butternut squash, garlic, salt, pepper and olive oil, and place on parchment-lined sheet tray and roast for 15-20 minutes or until lightly charred.
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ¼ cup of cooking water when draining.
Heat a large sauté pan over medium heat. Add butter, roasted vegetables, cooked pasta, reserved cooking liquid, goat cheese and half of the Pecorino Romano.
Toss until cheese is melted. Transfer to serving dish and garnish with remaining Pecorino Romano and parsley.
Nutritional Information (Per Serving)
Nutritional Information (Per Serving): Calories 450, Fat 26g, Sat. Fat 10g, Trans Fat 0.5g, Cholesterol 45mg, Sodium 590mg, Total Carbohydrate 39g, Fiber 10g, Sugars 7g, Protein 24g, Vitamin A 90% DV, Vitamin C 50% DV, Calcium 20% DV, Iron 35% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.