Description
A flavorful and hearty pasta dish featuring roasted butternut squash, Brussels sprouts, and crispy turkey bacon tossed with rigatoni and a zesty lemon-parmesan sauce. This recipe balances savory and sweet flavors, enhanced with fresh thyme, garlic, and a touch of red pepper flakes for a subtle kick.
Ingredients
Scale
Meat
- 4 strips turkey bacon, chopped
Vegetables
- 4 cups butternut squash, peeled and cubed into 1-inch pieces
- 2 cups Brussels sprouts, halved
- 1/2 cup shallots, diced
- 2 cloves garlic, minced
Pasta
- 10 ounces rigatoni, penne, or farfalle pasta
Other
- 1 tablespoon olive oil
- 1/4 – 1/2 teaspoon red pepper flakes
- 1 lemon, juiced
- 1/2 cup shredded parmesan cheese
- 2 teaspoons fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prep and Roast Vegetables: Preheat your oven and toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast until deeply browned and tender, about 25-30 minutes. Roasting brings out their natural sweetness and adds rich texture.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your choice of rigatoni, penne, or farfalle and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining to use later for the sauce.
- Cook Turkey Bacon and Build Sauce: In a large skillet over medium heat, cook the chopped turkey bacon until crisp. Remove excess fat if necessary, then add diced shallots, garlic, and red pepper flakes. Stir until fragrant and shallots are translucent, about 2-3 minutes. Add roasted vegetables to the skillet and mix well with the bacon and aromatics.
- Combine Pasta and Finish Sauce: Add the cooked pasta to the skillet with the vegetables and bacon. Pour in the lemon juice and sprinkle fresh thyme leaves and shredded parmesan cheese. Gradually add reserved pasta water, stirring continuously, until you achieve a slightly creamy sauce that coats the pasta evenly. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Plate the pasta and garnish with extra parmesan or fresh thyme if desired. Serve immediately while hot for the best flavor and texture.
Notes
- For maximum texture and flavor, roast the vegetables until deeply browned to enhance their natural sweetness and balance the savory bacon.
- If you prefer crunchier vegetables, reserve half the roasted veggies and fold them into the pasta right before serving instead of mixing them in early.
- Always reserve the pasta cooking water; its starch content helps create a luscious sauce that clings beautifully to the noodles.
- Using a microplane to grate the garlic is recommended for even distribution without overpowering chunks.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: turkey bacon pasta, roasted butternut squash, Brussels sprouts pasta, fall pasta recipe, easy pasta dinner
