1-2teaspoonsneutral oilsuch as vegetable, canola, or safflower
8ouncesdry angelhair pasta
⅓cupextra virgin olive oil
3cupsfresh arugulaloosely packed
1 15ouncecan of cannellini beansdrained and rinsed
freshly grated Parmesan cheesefor topping
freshly ground black pepperfor topping
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Place the butternut squash cubes on the sheet pan. Drizzle cubed butternut squash with just enough olive oil to coat (1-2 teaspoons). Sprinkle with coarse salt and black pepper. Use clean hands to evenly coat.
Roast butternut squash for 30-35 minutes at 425 degrees. Turn the squash halfway through to ensure even roasting.
Meanwhile, cook pasta according to package instructions.
In a small container, whisk together the ⅓ cup olive oil, 1 tablespoon Italian seasoning, ¼ teaspoon coarse salt and ⅛ teaspoon black pepper.
Toss cooked and drained angel hair pasta with the olive oil sauce, fresh arugula, cannellini beans and butternut squash. The arugula will wilt from the heat of the pasta. Serve topped with freshly grated Parmesan and additional freshly ground black pepper.
To prepare butternut squash: Remove the skin using a potato peeler. Slice in half lengthways Use a grapefruit spoon or regular spoon to remove the stringy bits and seeds. Dice into 1" cubes. Parmesan cheese: Do note that if you're vegetarian, make sure to choose a Parmesan labeled as vegetarian. Many Parms are actually not vegetarian. Asiago cheese is also a good option. Extra virgin olive oil: Using a high-quality extra virgin olive oil takes the dressing from good to great. As it is one of the main flavors in this recipe, you will want to choose an olive oil with a flavor that you enjoy. I find that extra virgin olive oil works better for these situations than light olive oil, because it has a stronger flavor.