Greg DuPree
Active Time
30 Mins
Total Time
30 Mins
Yield
4

This colorful dinner flips the usual pasta/veggie ratio by serving up a generous amount of broccoli and vitamin A–rich butternut squash with protein-packed chickpea pasta. For additional green power, blend more broccoli into a smooth sauce.

How to Make It

Step 1

Preheat oven to 425°F. Toss together butternut squash, 1 tablespoon oil, and ½ teaspoon salt on a large rimmed baking sheet. Roast until tender and lightly browned, about 20 minutes, stirring once halfway through cook time. Remove from oven.

Step 2

While squash roasts, prepare pasta according to package directions; do not drain. Transfer pasta to a large bowl using a slotted spoon, reserving cooking water in pot. Cover pasta to keep warm.

Step 3

Return cooking water in pot to a boil over high; add broccoli, and cook, undisturbed, until tender, about 5 minutes. Transfer broccoli to a cutting board using a slotted spoon, reserving cooking water in pot. Let cool 5 minutes. Coarsely chop 2 cups of the broccoli, and add to pasta in bowl.

Step 4

Place remaining broccoli in a food processor; add packed basil leaves, Parmesan cheese, 2 teaspoons lemon zest, 2 tablespoons lemon juice, garlic, ½ cup of the cooking water, and remaining ¼ cup oil and ¼ teaspoon salt. Process until smooth, about 15 seconds, adding additional cooking water as needed to achieve desired sauce consistency.

Step 5

Add broccoli sauce to pasta and broccoli in bowl; toss to coat. Serve topped with roasted squash and sprinkled with crushed red pepper, if desired. Garnish with sliced basil and more lemon zest.

Also appeared in: , January, 2019

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