Winter Pasta with Brown Butter, Squash, and Arugula

Winter Pasta with Brown Butter, Squash, and Arugula

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
stefychefy
Recipe by  stefychefy

“This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
  3. Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
  4. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
  5. Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
  6. Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

Share It

Reviews (4)

Rate This Recipe
Johnny
2

Johnny

It's a rather simple yet hearty and versatile recipe. I've made it twice now in as many months, and it seems almost foolproof and forgiving if you don't measure out the ingredients correctly. Have received nothing but positive reviews from those for whom I've cooked it. Thank you for the recipe!

raleighqueen
1

raleighqueen

I really liked this recipe! I made it pretty much as it reads except I added additional garlic (5 cloves), and extra salt to the finished product. Since the butternut squash is added on top I made a lot extra, which was great for leftovers. And I only needed to add about half a cup of water to the dish when it was all mixed together at the end.

Cooker
0

Cooker

Very tasty. Made with a chunkier kind of pasta but really enjoyed it. The only downside is that it took a while to prepare and bake the squash.

More Reviews

Similar Recipes

Pasta with Roasted Butternut Squash and Sage
(83)

Pasta with Roasted Butternut Squash and Sage

Butternut Squash Ravioli with Sage-Brown Butter Sauce
(76)

Butternut Squash Ravioli with Sage-Brown Butter Sauce

Linguine with Asparagus, Bacon, and Arugula
(49)

Linguine with Asparagus, Bacon, and Arugula

Shrimp Scampi with Pasta
(21)

Shrimp Scampi with Pasta

Easy Smoked Salmon Pasta
(17)

Easy Smoked Salmon Pasta

Salmon With  Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta
(12)

Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 44.5 g
  • 14%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta

>

next recipe:

Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter