Winter Pasta with Brown Butter, Squash, and Arugula Recipe - Allrecipes.com
Winter Pasta with Brown Butter, Squash, and Arugula Recipe
  • READY IN 55 mins

Winter Pasta with Brown Butter, Squash, and Arugula

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • For a creamier sauce feel free to add some heavy cream to the mix.
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Reviews More Reviews

Apr 25, 2013

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!

 
Jan 20, 2014

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.

 

4 Ratings

Nov 20, 2013

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.

 
May 02, 2013

So-so.

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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