Pasta with But­ter­nut Squash and Kale

Family Circle - - RECIPE KEY -

Place 1 medium but­ter­nut squash, peeled and spi­ral­ized, in a large colan­der. Bring salted wa­ter to a boil in a large pot. Add 1/2 lb spaghetti; cook to al dente per pkg di­rec­tions. Drain over squash; re­turn pasta and squash to pot. Mean­while, in a large stain­less skil­let over med-high, heat 2 tbsp EVOO. Add 3/4 lb la­cinato kale, tough ribs re­moved and leaves chopped, and 1/4 tsp salt; cook un­til ten­der, 7 min. Stir in 1 tbsp chopped fresh sage, 1/2 tsp sherry or white wine vine­gar, 1/3 cup toasted al­monds, chopped, and 1/2 cup shaved Parme­san. Driz­zle pasta and squash with 1 tbsp EVOO and add 1/4 tsp salt. Top with kale mix­ture; toss well. Serve topped with 1/4 cup shaved Parme­san and 1/3 cup toasted al­monds, chopped. Sprin­kle with black pep­per. Serves 5.

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