Servings: 6
Calories: 303kcal
Ingredients
- 1 medium butternut squash peeled, seeded and diced into 3/4-inch cubes
- 12 oz chickpea pasta
- 2 oz goat cheese
- 2 handfuls arugula
- ¼ cup pine nuts
- salt and pepper to taste
- extra virgin olive oil
Instructions
- Preheat oven to 425°F.
- Toss prepared squash with olive oil and salt and pepper, to taste, and place on a baking sheet.
- Bake for 20 – 25 minutes.
- While squash is baking, cook pasta according to directions; drain (do not rinse).
- While pasta is still hot, add goat cheese and stir to coat.
- Add in arugula and pine nuts.
- Remove roasted squash from the oven and add to pasta mixture.
- Serve immediately. Enjoy!
Notes
Chef Notes: If you want to add some additional protein, you can add premade rotisserie chicken or previously meal-prepped grilled chicken to keep the meal under 30 minutes of prep time.
Chef Notes: If you are like my mother and are not a huge fan of goat cheese, this could also be made with feta or another cheese of your liking.
Nutrition
Calories: 303kcal | Fat: 10g | Protein: 15g | Carbohydrates: 40g
Tried this recipe?Let us know how it was!