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Autumn Harvest Pasta with Roasted Vegetables and Pesto

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Serves 4

Wholesome, savory, and satisfying.

Ingredients:

1 small butternut squash, peeled and diced
1 container cherry tomatoes, halved, 10 oz.
8 Brussels sprouts, halved
1 red bell pepper, diced
2 tablespoons olive oil
Sea salt, to taste
Black pepper, to taste
3 cloves garlic, minced
1 package spiral pasta, 10.5 oz.
5 oz basil pesto

Directions:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Place the butternut squash, cherry tomatoes, Brussels sprouts, and red bell pepper in a mixing bowl. Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper, and garlic. Toss to coat.
  3. Spread the vegetable mixture on the baking sheet. Place in the oven to roast for 25-30 minutes, stirring halfway through.
  4. Fill a large pot with water. Pour in salt. Bring to a boil. Add the pasta and cook until al dente.
  5. Pour the pasta into the same mixing bowl. Add the roasted vegetables and basil pesto. Gently toss to mix.
  6. Transfer the pasta and vegetables to serving plates. Serve while warm. Enjoy!
Course: Lunch, dinner
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