Fall Rotini Pasta Salad

Name: Fall Rotini Pasta Salad
Cook time: 25 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb Rotini pasta; Extra Virgin Olive Oil; 10 oz frozen and cubed butternut squash; 1 lb brussels sprouts, top trimmed, and halved; Salt and pepper; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 6 oz spinach; 1 cup chopped parsley; 6 oz goat cheese, crumbled or cut into small pieces, more if you like; 1/4 cup toasted pine nuts; 4 tbsp unsalted butter; 2 large shallots, sliced into half moons; 4 garlic cloves, minced; 2 tbsp fresh chopped marjoram leaves, stems removed; 1/2 cup Extra Virgin Olive Oil; Juice of 1/2 lemon; Zest of 1 lemon; Salt

Instructions

Cook:25min

This light, vegetarian rotini pasta recipe will surprise your taste buds in the best way possible! I went a little non-traditional and added a fall twist with charred butternut squash, brussels sprouts, and a tasty shallot sauce with butter and olive oil. So pretty and delicious, it’s like a little fall bouquet in a bowl! This is a versatile recipe to use as lunch, warm pasta salad, or a holiday side dish! See the step-by-step below.

Updated at: Thu, 21 Nov 2024 10:32:06 GMT