Noodles with Roasted Fall Vegetables

Bring a large pot of water to a boil.

Preheat the oven to 350°F. Place pine nuts in a pan and toast the nuts for 4 to 6 minutes or until they are golden brown. Remove from oven and increase heat to 425°F.

Cut the zucchini and yellow squash into half moon pieces. Cut the carrots into ¾” inch disks. Toss onions, zucchini, yellow squash and carrots with olive oil and transfer to a sheet pan. Roast vegetables for 17 to 20 minutes, stirring the vegetables at least once during the cooking process.

While the vegetables are cooking, prepare the Reames® Homestyle Egg Noodles according to package directions and drain.

Combine the prepared noodles and vegetables together. Add cheese, salt and pepper and mix gently.

Transfer noodles to a platter and top with arugula. Serve.