Name: Roasted potimarron pasta with eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz potimarron or red kuri squash, seeded and cut into 3/4-inch cubes; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1.5 oz whole wheat penne; 2 large eggs; 6 large egg whites; 2 cloves garlic, minced; 1/2 tsp red pepper flakes; 3/4 tsp lemon juice; 1 tbsp fresh parsley, chopped; 5 1/2 cups water

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the squash cubes with the olive oil, half the salt, and half the pepper. Spread in a single layer and roast for 25 minutes, turning the cubes once halfway through, until the squash is tender and the edges are browned.
While the squash roasts, bring the water to a boil in a large pot. Carefully lower the whole eggs into the water and simmer for 7 minutes. Use a slotted spoon to move the eggs to a bowl of ice water. Keep the pot of water boiling.
Add a pinch of salt to the boiling water, then add the pasta. Cook for 10 minutes until al dente. While the pasta cooks, whisk the egg whites slowly into the same boiling water to create ribbons. Use a slotted spoon or fine strainer to remove the egg white ribbons and set them aside.
Reserve a splash of the pasta water, then drain the pasta in a colander. In the same pot, combine the reserved water, garlic, and red pepper flakes over medium heat for 1 minute. Return the pasta and egg white ribbons to the pot along with the roasted squash. Toss with the lemon juice, parsley, and the remaining salt and pepper.
Peel the soft-boiled eggs and halve them. Transfer the pasta and squash mixture to a plate and top with the egg halves. Done when egg whites are set, 160°F.

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Instructions

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