Ingredients
Scale
- 4 strips turkey bacon (chopped)
- 4 cups peeled butternut squash (cut into 1-inch cubes)
- 2 cups halved brussels sprouts
- 1/2 diced shallots
- Kosher salt and freshly ground black pepper to taste
- 10 ounces pasta (rigatoni, penne, or farfalle)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1/4 – 1/2 teaspoon red pepper flakes to taste
- Juice of 1 lemon
- 1/2 cup shredded parmesan cheese
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat your oven to 425°F.
- On a rimmed baking sheet, toss turkey bacon, butternut squash, and brussels sprouts with olive oil, salt, and pepper. Roast for about 10 minutes until caramelized.
- Meanwhile, cook your pasta according to package instructions; reserve about 1 cup of pasta water before draining.
- In a large skillet over medium heat, sauté minced garlic and red pepper flakes in olive oil until fragrant (about 30 seconds).
- Add cooked pasta, roasted vegetables and turkey bacon to the skillet. Stir in parmesan cheese and fresh thyme leaves before squeezing in lemon juice. Toss well.
- Gradually add reserved pasta water until desired sauce consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 30mg