Broccoli, Romanesco Cauliflower, Butternut Squash

Roasted Broccoli, Romesco Cauliflower

These cold, and short, winter nights call for homey, rustic, and quick dinners. This pasta has several make-ahead components that come together in a snap. Flavorful roasted broccoli, Romanesco cauliflower and butternut squash can be prepped in advance, if you like, then tossed along with the pesto (make that up to 3 days ahead), pasta water and pasta when you’re ready to serve.

Whole Wheat Fusilli with Roasted Broccoli, Romanesco Cauliflower and Butternut Squash with Red Pepper Pistachio Pesto

Serves 4-6

1/2 cup of roasted red peppers, either from a jar or roasted over a gas flame, skin, stem and seeds removed

1/2 cup of shelled, roasted, low or no salt, pistachios

1 packed cup of basil or parsley

Olive oil, sea salt & pepper

1 head of broccoli, cut into bite-sized florets, using part of the stems as well

1 cup of Romanesco cauliflower (or cauliflower if Romanesco is not available), cut into bite-sized florets

1 cup of butternut squash, cut into 1-inch cubes

5 cups of uncooked whole wheat fusilli pasta, preferably organic

1/4 cup Parmesan cheese shavings.

In the bowl of a food processor, blend the roasted pepper, pistachios and herbs with enough olive oil to form a “paste.” Season with salt and pepper and hold in a sealed container for up to 3 days.

Heat oven to 375 degrees, and place broccoli, cauliflower and squash on 3 separate baking sheets. Drizzle with enough olive oil to coat the vegetables, and season with salt and pepper. Roast in the oven until tender and caramelized, the broccoli will take about 10 minutes, the cauliflower will take about 15-17 minutes and the squash will take 20-30 minutes. Remove from oven and hold until ready to serve pasta or store in fridge for up to 2 days to reheat later.

Fill a large stock pot with water and a handful of sea salt, and bring to a boil over high heat. When water is at a rolling boil, add pasta and cook for about 10 minutes, until slightly firm to bite (al dente.) Reserve a cup of pasta water, then drain. Return the pasta back into the pot, and add the hot vegetables (if you have cooled them, reheat them in the oven), the pesto and enough pasta water to make the pesto form a thick sauce to coat the pasta and vegetables. Add Parmesan cheese and serve.

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