Autumn Pasta Bowl
A comforting and hearty pasta dish featuring 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
- 8 oz Pasta (fettuccine or penne)
- 1 cup Squash (diced, butternut or acorn)
- 2 cups Spinach (fresh)
- ½ cup Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Dice your squash into 1-inch cubes and toss with olive oil, salt, and pepper.
- Place the squash in the oven for about 25-30 minutes, stirring halfway through.
- Cook the pasta according to package instructions until al dente, then drain and save 1 cup of pasta water.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the spinach and cook until wilted.
- Toss the cooked pasta with the sautéed spinach, roasted squash, and a splash of reserved pasta water.
- Fold in the grated Parmesan cheese until melted.
- Serve immediately, optionally topping with extra Parmesan and a drizzle of olive oil.
Notes
For a vegan option, substitute Parmesan with nutritional yeast or dairy-free cheese. Serve with crusty bread and crushed red pepper flakes for some spice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: autumn pasta, cozy pasta, seasonal recipes