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Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli

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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 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4 to 6 servings depending
Calories 642
Author Laurie McNamara

Ingredients

  • 2 cups diced butternut squash or about 11 ounces
  • 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)

Instructions

  • Preheat your oven to 425° and 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 heat to 500°. 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

Serving: 1g | Calories: 642kcal | Carbohydrates: 79g | Protein: 24g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 418mg | Potassium: 790mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8039IU | Vitamin C: 67mg | Calcium: 232mg | Iron: 3mg