Fettuccine with Squash, Arugula, and Pine Nuts

From The Culinary Couple | Source Cooking Light


  • 1 butternut squash, peeled and cubed
  • 2 Tbsp balsamic vinegar
  • 2 tsp olive oil
  • 1/2 tsp salt, divided
  • 8 oz fettuccine
  • 1 Tbsp butter
  • 2 Tbsp pine nuts
  • 1 Tbsp chopped fresh sage
  • 2 cloves garlic, minced
  • 2 cups trimmed arugula
  • 1/2 cup Parmesan cheese
  • 1/2 tsp ground black pepper


  1. Preheat oven to 475°.
  2. Combine squash, vinegar, oil, and 1/4 tsp salt in a large bowl; toss to coat. Arrange in single layer on rimmed baking sheet coated with cooking spray. Bake for 25 minutes until tender, stirring occasionally.
  3. Meanwhile, cook pasta according to package directions (but without salt or oil). Drain and reserve 1 Tbsp cooking liquid.
  4. Melt butter in large skillet over medium heat. Add pine nuts, sage, and garlic. Cook for 3 minutes until pine nuts begin to brown.
  5. In a large bowl, combine pasta with reserved cooking liquid, pine nuts mixture, and squash; toss gently. Add remaining 1/4 tsp salt, arugula, cheese, and black pepper; toss again. Serve immediately.