Roasted Brussels Sprouts & Butternut Squash Rigatoni
Ingredients:
- 12 oz rigatoni pasta
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 4 slices bacon, chopped
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp thyme
- Salt & pepper to taste
- 1/2 cup grated Parmesan cheese
- Optional: red pepper flakes
Directions:
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts and butternut squash with olive oil, salt, pepper, and Italian seasoning.
- Spread on a baking sheet and roast for 22–25 minutes until caramelized.
- Cook the chopped bacon in a skillet until crispy. Set aside and keep the drippings.
- Add garlic to the bacon fat and sauté for 1 minute.
- Cook rigatoni according to package instructions. Reserve 1/2 cup pasta water.
- Combine pasta, roasted vegetables, bacon, thyme, pasta water, and Parmesan. Toss well.
- Serve warm with extra Parmesan on top.
