Creamy Parmesan Orecchiette with Butternut Squash and Broccolini

• Vegetarian

• Produce

  • 3 cups Broccolini
  • 3 cups Butternut squash
  • 2 cloves Garlic
  • 1 tsp Thyme, fresh leaves

• Canned Goods

  • 2 cups Chicken or vegetable broth

• Condiments

  • 1 Lemon juice

• Pasta & Grains

  • 16 oz Orecchiette

• Baking & Spices

  • 3 tbsp Flour
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 Pumpkin seeds

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Parmesan cheese
  • 1 Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on pinchofyum.com

Description

Ingredients

• 3 tablespoons butter
• 2 cloves garlic
• 1-2 teaspoons fresh thyme leaves, minced
• 3 tablespoons flour
• ½ cup white wine (optional)
• 2-3 cups chicken or vegetable broth, or milk
• ¼ cup Parmesan cheese
• lemon juice to taste
• salt to taste
• 16 ounces orecchiette (I used DeLallo whole wheat orecchiette)
• 3 cups cubed butternut squash
• 3 cups broccolini
• olive oil, salt, and pepper
• pumpkin seeds
• additional Parmesan cheese

Directions

• SAUCE: Melt the butter over medium heat. Add the garlic and thyme and saute until soft. Add the flour and whisk until smooth - let it cook for a few minutes to avoid a floury taste. Add the wine and whisk to incorporate. Add the broth or milk, ½ cup at a time, and whisk to incorporate. When thickened slightly, add more liquid. Finish with the Parmesan cheese, lemon juice, and salt to taste. Sauce should be smooth and light.
• VEGETABLES: Place the veggies on two separate baking sheets. Drizzle with a little olive oil, salt, and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.
• PASTA: Cook the pasta according to package directions. Set aside.
• FINISH: Toss everything together (sauce, pasta, vegetables, additional broth as needed to keep it loose) and top generously with pumpkin seeds and Parmesan cheese. Season with salt and pepper.