Bacon Brussels Butternut Pasta (Ready-to-Print Version)
Enjoy roasted vegetables, savory bacon, parmesan, and lemon tossed with pasta for a flavorful fall meal.
# What You Need:
→ Roasted Vegetables
01 -
4 strips bacon, chopped
02 -
4 cups peeled butternut squash, cut into 1 inch cubes
03 -
2 cups halved brussels sprouts
04 -
1/2 diced shallots
05 -
kosher salt and freshly ground black pepper, to taste
→ Pasta
06 -
10 ounces rigatoni, penne, or farfalle pasta
07 -
1 tablespoon olive oil
08 -
2 cloves garlic, minced or grated
09 -
1/4 - 1/2 teaspoon red pepper flakes
10 -
kosher salt and freshly ground black pepper, to taste
11 -
1 lemon, juiced
12 -
1/2 cup shredded parmesan cheese
13 -
2 teaspoons fresh thyme leaves
# How to Make It:
01 -
Preheat oven to 425°F. Place bacon, butternut squash, brussels sprouts, and shallots onto a rimmed baking sheet. Drizzle with olive oil and season with kosher salt and black pepper. Toss until evenly coated and spread into a single layer.
02 -
Roast the vegetables and bacon for 10 minutes. Remove from the oven, toss, and return to the oven for another 10-15 minutes or until vegetables are tender and caramelized, and the bacon is crisp.
03 -
While the vegetables roast, cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
04 -
Heat a large skillet over medium heat with the olive oil. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
05 -
Add the cooked pasta to the skillet along with roasted vegetables, bacon, parmesan cheese, and thyme leaves. Squeeze in the lemon juice and toss together.
06 -
Pour in reserved pasta water, starting with 1/2 cup. Stir until a sauce forms. Add more pasta water as needed to reach desired consistency. Taste and adjust seasoning as necessary before serving.
# Extra Details:
01 -
If you want to retain some of the crispiness of the roasted vegetables, only toss half of them with the pasta. Add the remaining vegetables on top just before serving.