Fall Rotini Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant fall-inspired pasta salad with roasted butternut squash, brussels sprouts, and goat cheese in a buttery shallot dressing. Warm or cold for lunch or as a holiday side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb Rotini pasta
- Extra Virgin Olive Oil
- 10 oz frozen and cubed butternut squash
- 1 lb brussels sprouts, top trimmed, and halved
- Salt and pepper
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 6 oz spinach
- 1 cup chopped parsley
- 6 oz goat cheese, crumbled or cut into small pieces, more if you like
- 1/4 cup toasted pine nuts
- 4 tbsp unsalted butter
- 2 large shallots, sliced into half moons
- 4 garlic cloves, minced
- 2 tbsp fresh chopped marjoram leaves, stems removed
- 1/2 cup Extra Virgin Olive Oil
- Juice of 1/2 lemon
- Zest of 1 lemon
- Salt
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 25m
- Sodium
- 646mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 745mg
- Calcium
- 143mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.