Pasta with butternut squash and kale
From fall to spring, this earthy pasta dish will satisfy you with a variety of textures and colors.
Servings: 4
Calories: 404kcal
Equipment
Ingredients
- 8 oz Rye pasta or whole grain pasta
- 2 tbsp extra virgin olive oil
- 2 cups Butternut squash cubed
- 2 cloves garlic sliced
- 1 tsp dried sage leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups kale sliced thin
- 2 cups Vegetable broth
- 1 ea apple chopped
- 1/4 cup Parmesan freshly grated
- 1/4 cup walnuts roughly chopped
Instructions
- Heat 2 tablespoons of olive oil in a pan over medium high heat. Add the squash and sauté for 5 minutes until lightly browned.
- Add garlic, sage, salt and pepper and sauté for another minute.
- Add the kale and toss. Once the kale starts to wilt, add 2 cups of vegetable broth, turn heat down to medium low and cook for another 8 minutes, until the squash is tender but not falling apart.
- Strain and add the pasta to the squash along with 1/4 cup of pasta water. Toss well, cover and turn the heat off.
- Divide the pasta among 4 serving bowls. Top each serving with apples, grated Parmesan and walnuts and serve.
Nutrition
Calories: 404kcal | Total Carbohydrate: 60g | Protein: 15g | Total Fat: 15g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 894mg | Potassium: 744mg | Dietary Fiber: 2g | Total Sugars: 3g | Vitamin A: 14437IU | Vitamin C: 96mg | Calcium: 242mg | Iron: 4mg | Includes Added Sugar: 0g