Orange and Yellow: These colors in produce mean they contain beta-carotene, lutein, and zeaxanthin, phytochemicals that belong to the carotenoid group. Beta-carotene is a building block for vitamin A and can help protect skin from toxins and disease, help keep the immune system healthy, and block free radicals which can cause cancer. Lutein and zeaxanthin help to keep your eyes healthy and reduce risk for age-related eye disease.
Preheat oven to 425°. Line a sheet pan with aluminum foil or parchment paper. Bring a large pot of salted water to a boil for pasta.
Trim ends of squash and slice in half
lengthwise. Using a spoon, scoop out
seeds and discard. Cut each half into 1/2”
half-moon slices and place on prepared sheet. Drizzle with olive oil, salt, and
pepper, tossing to coat well. Roast, tossing squash halfway through, until
tender and caramelized, 20-25 minutes.
Meanwhile, to make the pesto, in the bowl of a
food processor fitted with blade attachment, add parsley, walnuts, garlic, and
sage and pulse until coarsely chopped. With motor running, drizzle oil into
pesto and process until smooth. Season with salt and pepper, add lemon juice,
and pulse to combine.
Line a small plate with paper towels. In a small
nonstick pan over medium-high heat, add canola oil. When oil shimmers, add sage
leaves and fry until crisp, 10-20 seconds. Transfer to a paper towel-lined
plate. Season lightly with salt and set aside.
Meanwhile, cook pasta until al dente, reserving
1 cup of pasta cooking water, and drain pasta in a colander. Transfer pasta
back to same pot, drizzle lightly with olive oil, and toss. Add pesto and
cheese, and toss until pasta is evenly coated in sauce, adding some of reserved
pasta water, if needed. Add cayenne, crushed red pepper, and oregano and toss
Serve pasta topped with roasted squash pieces,
and garnish with fried sage leaves and grated cheese.
Nutrition per serving: 760 calories; 47g total
fat (6g saturated); 130mg sodium; 84g carbohydrates; 11g dietary fiber; 2g
sugar (0g added sugar); 18g protein