Pasta to Fall For: Penne Autunno
Here is our take on this favorite fall comfort food
From the LifeMinute.TV Team
October 17, 2021
National Pasta Day (October 17) is upon us, and so is autumn with all its delicious harvest. We combined some of our favorite fall vegetables in this seasonal pasta dish.
-1 lb penne pasta
-1 cup diced butternut squash
-1 lb brussels sprouts, tops trimmed and halved
-4 cups arugula
-¼ cup toasted pine nuts *
-Extra virgin olive oil
-Browned butter: ¼ cup unsalted butter cut into ½ inch pieces at room temperature
-1 tsp ground cinnamon
-½ tsp ground nutmeg
- Goat cheese
- Cook penne pasta until al dente, about 1 or 2 minutes, before it's cooked soft all the way through.
- While the pasta is cooking, heat 1 tbsp extra virgin olive oil in a large, cast-iron pot. Add the butternut squash and brussels sprouts, cut side down and cook on medium-high heat for 3-4 minutes. Stir occasionally until the butternut squash is cooked through, and season with salt. Transfer butternut squash to a dish and set aside. Turn the brussels sprouts over on the other side and cook for another 5 minutes until nicely browned and tender. Sprinkle with salt. Transfer to a dish and set aside.
- In the same skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, about 3 to 5 minutes. Remove the pan from the heat.
- Add the cooked pasta to the sauce and stir until the pasta is well coated. Season with a little more salt, and add black pepper, ground cinnamon, and ground nutmeg. Stir in the arugula. Then add the cooked butternut squash and brussels sprouts. Cook everything together on medium heat, stirring regularly, until warmed through.
- Serve warm penne pasta. Top with goat cheese and toasted pine nuts.
*Toasted Pine Nuts
Arrange pine nuts in a single layer on a baking sheet. Bake in a preheated oven 350 degrees Fahrenheit, until lightly toasted, 6 to 8 minutes. Cool completely before using.