Ok, is there really a such thing as a healthy pasta recipe? This recipe I posted a while back could potentially pass, but when it’s made from veggies does it really count as pasta? I’m sure every Italian is shaking their head and throwing up their fists right now.

For this edition of Tasty Tuesday, we’ve left the pasta in the recipe. We may be stretching the health factor a bit, but if you substitute some whole wheat noodles, up the proportions of vegetables and go light on the cheese, I’d say we’re getting quite close to clean eating. Paired with this equally scrumptious midcentury modern kitchen and buttery leather lounger, this is the perfect combo to make us feel right at home!


Brown Butter Spaghetti with Baby Kale and Roasted Butternut Squash 


6 oz spaghetti {we say go whole weat or try quinoa pasta – I’m obsessed}
2 cups butternut squash, cut into cubes
1 or 2 Tbsp olive oil
1/4 cup (1/2 stick) unsalted butter
3 cloves of garlic, smashed or minced
2 small onions, sliced, about 2 cups
4 packed cups of baby kale
1/4 cup pecorino romano
1/4 cup parmesan
salt and pepper, to taste
additional pecorino romano or parmesan, for serving
finely sliced chives, for serving


Preheat oven to 400 degrees. On a parchment lined baking sheet, spread out butternut squash. Drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper. Toss to combine. Bake for 30-40 minutes until squash is soft and can be easily pierced with a fork or knife. Set aside.

Bring a large pot of salted water to a boil. Cook spaghetti to al dente according to package details. When draining pasta, reserve a cup of pasta water.

In a large nonstick skillet, melt butter over medium heat. Once butter is melted, continue to cook over medium low heat until butter has browned and is fragrant (should smell nutty). Add minced garlic and sliced onions. Cook until onions are almost translucent. Add baby kale in two additions. Cook until kale begins to wilt. Remove from heat. Add pecorino romano, parmesan cheese, and roasted butternut squash. Toss to combine. Season with salt and pepper to taste. Add cooked spaghetti and toss to coat pasta. Add 1/4 cup of reserved pasta water at a time until pasta is well coated with sauce.

Serve immediately with sliced chives and/or more cheese, if desired.

I so love butternut squash. It’s a perfectly hearty and comforting vegetable that gets us looking forward to fall. And if you love kale, here’s another recipe using the healthy green that is so easy and so, so flavorful.

What recipes would you claim as a healthy pasta dish? Any favorites you’d like to share?

image 1 via Scandinavian Deko // image 2 + recipe via The Little Epicurean 

What do you think?

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  1. I’m not Italian, but I also don’t understand how shredded zucchini qualifies as pasta?
    Anyways, this looks so good—I would never have expected it from the title “healthy” pasta (just because there are so many blogs out there talking about zucchini pasta and other such things) but this is totally what I would classify as healthy food.

  2. Just made this recipe last night, and it was awesome. This coming from someone who is not a huge squash fan. Really tasty!

  3. In the fall, I make butternut squash pasta with toasted walnuts ALL the time! I usually roast the squash with rosemary-it’s a match made in heaven 🙂

    Blonde in this City

  4. I just wanted to take a moment and thank you for sharing this wonderful recipe. It was on my “to try” board and after making it tonight I cannot see life without it. So so simple yet sophisticated flavor all around.