Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orecchiette tossed with crispy pancetta, roasted broccoli and butternut squash in a garlicky cream sauce. A fall pasta that balances smoky meat, sweet roasted vegetables, and rich cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounces butternut squash (diced small)
- 6 ounces broccoli florets
- olive oil
- kosher salt
- fine sea salt (for pasta water)
- 1/2 pound orecchiette pasta
- 4 ounces diced pancetta
- 2 tablespoons butter
- 3 cloves fresh garlic (finely chopped)
- 1/2 teaspoon fresh thyme (chopped)
- 1/4 cup dry white wine (like sauvignon blanc)
- 3/4 cup heavy cream
- freshly ground black pepper (to taste)
- 1/8 teaspoon nutmeg (freshly grated is best)
- 1/2 cup freshly grated Parmesan cheese (divided)
- 1/4 cup toasted pine nuts ((see notes for instructions))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1899mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 469mg
- Calcium
- 163mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1899MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.