Description
A comforting pasta dish that blends crispy beef with roasted Brussels sprouts and butternut squash for a delicious meal any time of year.
Ingredients
Scale
- 8 oz pasta of your choice
- 4 slices beef
- 1 cup Brussels sprouts, halved
- 1 cup butternut squash, diced
- 1/2 cup Parmesan cheese, grated
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until everything is tender and slightly caramelized.
- In a skillet, cook the bacon until it reaches crispiness. Remove it from the heat and chop it into bits.
- While the vegetables are roasting, cook your pasta according to the package instructions. Drain it well.
- Once the vegetables are out of the oven, combine them with the cooked pasta, bacon, Parmesan cheese, and lemon juice. Toss everything together, adjusting seasoning as you see fit.
- Serve it warm and enjoy the symphony of flavors!
Notes
Consider adding minced garlic to the vegetables during the last 10 minutes of roasting for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg