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Yellow Bell Pepper Pappardelle with Roasted Winter Squash and Fresh Spinach

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Serving Size: 
  • 1 lb. Pappardelle’s Yellow Bell Pepper Pappardelle
  • 1 large butternut squash, cubed (about 4 cups)
  • 2 tablespoons Bella Sol Modena Barrel-Aged Balsamic
  • 1-1/2 teaspoons Bella Sol California Extra Virgin Olive Oil
  • 1 teaspoon salt, divided
  • 1 tablespoon butter
  • 2 tablespoons walnuts
  • 1 tablespoon fresh sage, chopped finely
  • 4 garlic cloves, minced
  • 2 cups fresh baby spinach leaves or arugula
  • 1/2 cup grated fresh Parmesan cheese
  1. Preheat oven to 475 degrees. Combine squash, vinegar and oil and 1/2 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer in a 9x13 pan. Bake for 25-35 minutes until tender and lightly browned.
  2. While the squash is baking, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, but reserve 1/4 cup of cooking liquid.
  3. Melt butter in a large skillet over medium heat. Add walnuts, sage and garlic; cook 3-5 minutes, or until nuts begin to brown. Place pasta, reserved cooking liquid, walnut mixture and squash in a large bowl. Toss gently to combine. Add remaining salt, spinach, cheese and black pepper. Serve immediately.

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