Name: Fall Harvest Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 medium acorn squash, halved and seeded; 1 tablespoon grapeseed oil, or to taste; 1 pinch dried savory, or to taste; dried carrot greens to taste; salt and ground black pepper to taste; 1 bunch asparagus, trimmed and cut into 1-inch pieces; 1 tablespoon olive oil, or to taste; 4 large cloves garlic, sliced; 1 pound whole wheat penne pasta; 1 (15 ounce) can white beans, rinsed and drained; 2.5 tablespoons capers, rinsed and drained

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hrs

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 medium acorn squash, halved and seeded
1 tablespoon grapeseed oil, or to taste
1 pinch dried savory, or to taste
dried carrot greens to taste
salt and ground black pepper to taste
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil, or to taste
4 large cloves garlic, sliced
1 pound whole wheat penne pasta
1 (15 ounce) can white beans, rinsed and drained
2 ½ tablespoons capers, rinsed and drained

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Cut the acorn squash into thin slices and place in a casserole dish or baking pan. Add just enough grapeseed oil to coat the squash and bottom of the pan. Add savory, carrot greens, and salt to taste.
Place asparagus in a separate casserole dish or baking pan. Add just enough olive oil to coat the asparagus and bottom of the pan. Add garlic. Add savory, salt, and pepper to taste.
Place both pans in the preheated oven. Roast asparagus until tender, about 15 minutes. Roast squash until tender, about 30 minutes. Check both pans every 10 minutes and add oil as needed.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Combine cooked penne, squash, asparagus-garlic mixture, beans, and capers in a large serving bowl. Add more olive oil, savory, carrot greens, salt, and pepper to taste.

Cook's Note:

You can substitute dried parsley for carrot greens.

Nutrition Facts (per serving)

330	Calories
5g	Fat
59g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 330
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	3%
Sodium 111mg	5%
Total Carbohydrate 59g	21%
Dietary Fiber 9g	31%
Total Sugars 3g
Protein 16g
Vitamin C 10mg	51%
Calcium 78mg	6%
Iron 3mg	18%
Potassium 552mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.