Description
Creamy Parmesan Orecchiette with Butternut Squash and Broccolini is a delicious and comforting pasta dish that combines the sweetness of butternut squash, the freshness of broccolini, and the richness of Parmesan cream sauce. This vegetarian recipe is perfect for a cozy weeknight dinner or a special weekend meal.
Ingredients
Scale
Orecchiette Pasta:
- 12 oz orecchiette pasta
Butternut Squash and Broccolini:
- 2 tablespoons olive oil
- 2 cups butternut squash, peeled and cubed (½-inch pieces)
- 1 bunch broccolini, trimmed and chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Sauce and Seasoning:
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook orecchiette until al dente, then drain and set aside.
- Sauté Butternut Squash: In a skillet, sauté butternut squash in olive oil until golden and nearly tender.
- Add Broccolini: Add broccolini to the skillet and cook until just tender. Stir in garlic and red pepper flakes.
- Make the Sauce: Reduce heat, add heavy cream and Parmesan to the skillet. Stir until smooth, adding pasta water if needed.
- Combine and Season: Toss in the cooked pasta, season with salt, pepper, and lemon juice.
- Serve: Top with extra Parmesan and a drizzle of olive oil.
Notes
- You can substitute kale or spinach for the broccolini if preferred.
- Add crispy pancetta or sausage for a protein boost.
- To make it lighter, swap heavy cream for half-and-half or a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
