Roasted Veggie & Kale Pasta
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INGREDIENTS:
| 8 oz | penne |
| 1 cup | butternut squash, cubed |
| 1 cup | brussels sprouts, halved |
| 1 small | red onion, cut into wedges |
| 2 tbsp | olive oil |
| 2 cups | chopped kale (stems removed) |
| 1/3 cup | crumbled goat cheese or feta (optional) |
| Salt & black pepper |
DIRECTIONS:
Tips
- Toss squash, brussels sprouts, and onion with olive oil, salt, and pepper.
- Roast at 425°F (220°C) for 20–25 min, tossing once.
- Cook pasta; in final 2 min, add kale to the pot to wilt. Drain well.
- Toss pasta and kale with roasted veggies and goat cheese or feta (if using). Adjust seasoning and serve warm.
