Autumn Pasta Bowl
A comforting, high-protein Autumn Pasta Bowl filled with al dente pasta, roasted squash, and fresh spinach, topped with Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Whole wheat or chickpea pasta
- Butternut squash (or acorn squash/sweet potatoes)
- Fresh spinach (or kale/Swiss chard)
- Parmesan cheese (or nutritional yeast)
- Olive oil (or avocado oil)
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, peel, and dice into cubes.
- Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- Bring a pot of salted water to a boil and add the pasta. Cook until al dente, reserve some pasta water, then drain.
- Sauté spinach in a skillet with a bit of olive oil until wilted.
- Combine roasted squash, sautéed spinach, and pasta in a pan, adding reserved pasta water as needed.
- Serve with freshly grated Parmesan cheese on top.
Notes
For extra flavor, add minced garlic or crushed red pepper and serve with crusty bread or a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 30mg
Keywords: autumn pasta, vegetarian pasta, comfort food, healthy recipes, seasonal ingredients