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Creamy Parmesan Orecchiette with Butternut Squash and Broccolini
Ingredients
  • subheading: For the Sauce:
  • 3 tablespoons butter
  • 2 cloves garlic
  • 1 to 2 teaspoons fresh thyme leaves, minced
  • 3 tablespoons flour
  • ½ cup white wine (optional)
  • 2 to 3 cups chicken or vegetable broth, or milk
  • ¼ cup Parmesan cheese
  • lemon juice to taste
  • salt to taste
  • subheading: For the Pasta:
  • 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
Steps
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