Black and Orange Halloween Pasta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (main course) servings
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon hot red pepper flakes
- 4 garlic cloves, thinly sliced
- 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
- 2 orange bell peppers, cut into 1-inch pieces
- 1 tablespoon thyme leaves
- 1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)
- 1/2 cup pitted kalamata olives, chopped
- accompaniment: grated parmigiano-reggiano
- Carbohydrate 78 g(26%)
- Fat 12 g(18%)
- Fiber 7 g(27%)
- Protein 12 g(24%)
- Saturated Fat 2 g(8%)
- Sodium 86 mg(4%)
- Calories 456
Preparation Preheat oven to 425°F with rack in middle. Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes. While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot. Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.
Preparation Preheat oven to 425°F with rack in middle. Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes. While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot. Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.
