Rigatoni with roasted butternut squash & tomatoes
1
- Prep Time15 min
- Total Time15 min
- Makes3 to 4 servings
Andreas Trauttmansdorff
Ingredients
1 small butternut squash, or 500-g pkg squash pieces
1 tbsp olive oil
1 tsp dried Italian seasoning, or 1/2 tsp each dried basil and oregano leaves
pinch salt
pinch pepper
1 pint grape tomatoes, coarsely chopped
1/2 cup kalamata olive, pitted
500-g pkg rigatoni, penne or fusilli pasta
130-g log creamy goat cheese
1/2 cup chopped fresh mint, basil or coriander
Instructions
Preheat oven to 450F (230C). To cook pasta, fill a large saucepan with water and bring to a boil over high heat. Meanwhile, peel squash, then cut into 1/2-inch (1-cm) pieces. Place in a large bowl with oil and seasonings. Toss until evenly coated.
Tumble onto a rimmed baking sheet. Roast in centre of preheated oven 10 minutes. Stir, then add whole grape or chopped tomatoes. Continue roasting, stirring occasionally, until squash is fork-tender and tomatoes start to soften, about 15 more minutes.
While squash is roasting, coarsely chop olives. About 10 minutes before squash is done, add pasta to boiling water and cook according to package directions until al dente, 10 to 12 minutes. Before draining pasta, ladle about 1 cup (250 mL) pasta water into a small bowl or cup.
After draining pasta, return to pan set over low heat or turn into a big bowl. Add squash, tomatoes and olives. Crumble in cheese. Gently stir until evenly coated and cheese starts to melt. If pasta is too dry, stir in saved pasta water, a little at a time, until moist and creamy. Stir in mint. Spoon into large wide bowls. Excellent with a spinach-and-red onion salad.
Nutrition (per serving)
Calories 473, Protein 16.2g, Carbohydrates 65.4g, Fat 17.8g, Fibre 6.8g, Sodium 853mg.
Chunks of autumn squash and baby tomatoes roast to perfection while the pasta cooks, then it all gets tossed together with creamy goat cheese for an easy sauce. It makes an impressive vegetarian entree.
Kitchen Trick
To easily pit olives, place them on a cutting board, then smash with the flat edge of a large knife. Olives will split open. Remove pits, then coarsely chop.
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