Squash and Feta Penne Pasta
Elevate your pasta night with this velvety Squash and Feta Penne Pasta—a hearty, flavor-packed dish that brings together the natural sweetness of roasted butternut squash, the creamy tang of crumbled feta, and the zing of fresh lemon zest. Perfectly al dente penne is tossed in a light, herb-infused sauce made with baby spinach, thyme, and a splash of vegetable broth or pasta water. This easy-to-make recipe combines the warmth of roasted squash with the vibrant freshness of seasonal ingredients, all tied together in just 45 minutes. It's a vegetarian comfort food dream, ideal for weeknight dinners or elegant entertaining, with optional parmesan cheese for an extra layer of indulgence.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 500 grams butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 garlic cloves
- 150 grams feta cheese, crumbled
- 2 teaspoons fresh thyme leaves
- 1 teaspoon lemon zest
- 100 grams baby spinach
- 100 milliliters vegetable broth or pasta water
- 50 grams parmesan cheese, grated (optional)
Instructions
Preheat your oven to 200°C (400°F).
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Place the squash cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 20–25 minutes, stirring halfway through, until the squash is tender and caramelized.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 100 milliliters of pasta water before draining and set the pasta aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic cloves and sauté them for 1–2 minutes until fragrant.
Add the roasted squash to the skillet along with the fresh thyme leaves and lemon zest. Stir to combine.
Pour in the reserved pasta water or vegetable broth to create a light sauce. Add the baby spinach and cook for 1–2 minutes until wilted.
Add the cooked penne pasta to the skillet and toss to coat in the squash mixture. Gently fold in the crumbled feta cheese.
Taste and adjust the seasoning with additional salt and pepper if necessary.
Serve the Squash and Feta Penne Pasta warm, topped with optional grated parmesan cheese if desired.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 10.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1561 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
