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Pesto Pasta with Roasted Butternut Squash and Kale

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 520
A delicious and hearty vegetarian dish combining roasted butternut squash, fresh kale, and flavorful pesto tossed with pasta for a satisfying meal.

Ingredients

Vegetables

  • 1-1.5 cups cubed butternut squash
  • 1-2 tsp extra virgin olive oil
  • to taste salt and pepper salt and pepper

Pasta

  • 4-6 oz dry penne pasta

Sauce and Greens

  • ¼ cup pesto ((homemade or store-bought))
  • 1 cup fresh baby kale
  • ⅓-½ cup grated Parmesan cheese
  • ¼ tsp garlic powder

Garnish

  • to taste parsley parsley (for garnish)

Instructions 

  • Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper; roast for 30-40 minutes.
  • Cook pasta according to package instructions; drain and return to pot.
  • Add pesto, kale, and Parmesan to hot pasta; stir to combine and wilt kale.
  • Mix in roasted squash and garnish with parsley; serve immediately.

Notes

Feel free to add extra pesto or veggies for more flavor and nutrition.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: pasta, Pesto, vegetarian