Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli

Craving an easy, light and healthy pasta dish? Well, this orecchiette pasta with crispy pancetta, sweet and buttery butternut squash and broccoli will no doubt satisfy! I serve mine with extra Parmesan cheese, toasted pine nuts and a glass of sauvignon blanc ;)

Course grains & pastas

Cuisine American, Italian

Keyword broccoli, butternut squash, orecchiette, pancetta, parmesan, pasta, pine nuts, skillet meal

Prep Time 15

Cook Time 45

Total Time 1

Servings to 6 servings depending

Calories 642

Author Laurie McNamara

Ingredients

2 cups diced butternut squash or about 11 ounces
2½ cups broccoli florets
olive oil
kosher salt
3/4 pound orecchiette pasta regular or whole wheat
4 ounces finely diced pancetta
3 cloves fresh garlic minced
1/2 teaspoon fresh thyme chopped
1/4 cup dry white wine like sauvignon blanc
1/2 cup low-sodium chicken broth or more if desired
2 tablespoons heavy cream
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese plus more for serving
1/4 cup toasted pine nuts (see notes)

US Customary - Metric

Instructions

Preheat your oven to 425℉ (or 220℃).
Place the butternut squash and broccoli on two separate rimmed, metal sheet pans (quarter sheet pans work great for this). Drizzle with olive oil and toss with a pinch or two of kosher salt.
Roast the squash for 20 minutes, rotating halfway through, until tender. Remove, set aside and increase the heat to 500℉ (or 260℃).
One preheated, slide the broccoli in and roast for 8 minutes, rotating the pan halfway through. Remove and set off to the side.
Meanwhile bring a large pot of salted water to boil. Once boiling, add in the pasta and cook following the package directions. Once cooked, reserve 1 cup pasta water before draining pasta.
Add the 1 tablespoon of olive oil and the pancetta into a large, 12-inch skillet. Heat on medium and cook the pancetta until crispy, about 10 minutes, then transfer to a paper towel lined plate.
Add the garlic to the pan and cook for 1 minute. Add in the thyme and wine and cook until reduced to 2 tablespoons. Add in the broth and cream and stir.
Immediately add in the pasta, squash, broccoli and pancetta. Stir in the Parmesan and season with kosher salt and black pepper.
Serve with toasted pine nuts and more Parmesan cheese.

Notes

HOW TO TOAST PINE NUTS:

Add pine nuts into a small skillet. Heat on medium to medium-low until fragrant and lightly golden brown. About 8 minutes.

Nutrition