Penne with Acorn Squash and Kale

By Tonya_Speed

NUTRITION per serving: 306 Calories; 6g Fat; 14g Protein; 52g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 372mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 6

Ingredients

• 4 cups hot cooked Penne pasta
• 6 cups (1-inch) cubed, peeled acorn squash (about 2 medium squash)
• 1/4 cup water
• 1 tablespoon olive oil
• 2 cloves garlic, pressed
• 8 cups (about 5 ounces) coarsely chopped trimmed kale
• 1 cup low sodium vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon grated nutmeg
• 2/3 cup shredded Parmesan cheese

Details

Servings 6

Preparation

Step 1

Place squash and water in a casserole dish; cover with plastic wrap and microwave for 7 minutes on HIGH, or until tender. Heat the oil in a Dutch oven over medium-high heat. Add garlic; cook and stir for 1 minute. Add kale and broth; cover and cook for 3 minutes, stirring occasionally. Uncover and cook for 1 minute. Stir in salt, crushed red pepper flakes and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.

SERVING SUGGESTION: Serve sliced beefsteak tomatoes on the side.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.