Servings: 6
Butternut Kale Pasta
This Butternut Squash Kale Pasta is here for you when you're craving the comfort food of pasta but want something a little more nutritious. The light lemony sauce and the crunch from the pine nuts pair so well with all the ingredients in this dish! Serve it hot for dinner or chilled as a lunch salad.
Ingredients
- 12 ounces short pasta, such as fusilli or penne
- 3-4 tablespoons olive oil, divided
- 1 pound butternut quash, peeled and diced to about ¾ inch cubes (3 cups)
- 1 large red onion, peeled and thinly sliced
- 1 small bunch kale, washed, large stems removed, and torn into small pieces (6 cups packed kale)
- 5 cloves garlic, sliced
- ½ cup sun-dried tomatoes, sliced (packed in oil is best!)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup pine nuts, or slivered almonds
- 1 tablespoon lemon juice
- grated Parmesan and red pepper flakes, for serving
- fresh herbs, such as basil or parsley, for garnish
Instructions
- Cook the pasta to al dente in a pot of salted water. Drain and rinse in cold water. Toss with a little olive oil to prevent it from sticking.
- Prep all the vegetables: peel and dice the butternut squash, tear the kale into small pieces, slice the onion, garlic, and sun-dried tomatoes.
- In a large skillet, heat 1-2 tablespoons olive oil over medium heat. Add in the cubed butternut squash and cook for about 10 minutes until soft enough to poke with a fork, stirring occasionally to flip the pieces and brown on multiple sides. Remove the cooked butternut to a bowl.
- Add the 1 tablespoon olive oil and increase heat to medium-high. Add the onions and cook, stirring regularly for 4-5 minutes, or until just beginning to go brown on the edges. Add the sliced garlic and cook for 1 minute.
- Add the kale and cook until wilted but still vibrant, 3-5 minutes. You can cook it longer if you like it softer, but I like it to have a little bite.
- Add in the cooked butternut, sliced sun-dried tomatoes, pine nuts, salt, and pepper. Cook for 1-2 minutes until everything is hot, stirring frequently.
- Toss cooked pasta with vegetables and lemon juice. Give it a taste and add salt if needed. Garnish with grated Parmesan, red pepper flakes, and fresh herbs for serving. Enjoy immediately, or serve as a chilled pasta salad.
Video
Notes
- This pasta keeps well in the fridge for up to 3 days. You might need to add a splash of olive oil, lemon juice, or broth when serving it on day 2 or 3 if it looks dry.
- For a time-saving shortcut, buy diced butternut squash, chopped washed kale, and peeled garlic cloves.
- This recipe works really well with diced peeled pumpkin, too.
- Add protein by cooking diced chicken sausage or Italian sausage along with the onions, or use a protein pasta.
- A few dabs of goat cheese would be fantastic in this pasta.
Nutrition Facts
Calories 387kcal (19%)Carbohydrates 61g (20%)Protein 11g (22%)Fat 12g (18%)Saturated Fat 2g (13%)Polyunsaturated Fat 3gMonounsaturated Fat 6gSodium 184mg (8%)Potassium 858mg (25%)Fiber 6g (25%)Sugar 8g (9%)Vitamin A 10284IU (206%)Vitamin C 43mg (52%)Calcium 124mg (12%)Iron 3mg (17%)
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