- 6
Ingredients
- 6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
- 1/4 cup water
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 8 cups (about 5 ounces) coarsely chopped trimmed kale
- 1 cup organic vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon grated nutmeg
- 4 cups hot cooked penne
- 2/3 cup shredded Parmesan cheese
Preparation
Step 1
Hair & Makeup
1. Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
2. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.
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6 servings (serving size: 2 cups pasta mixture and about 4 teaspoons cheese)
A tasty way to get beta-carotene-rich squash and kale into your diet. Try it with whole-wheat penne for extra fiber.
can make.
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Pasta! Bread! Pizza! These foods will make you thin! Quick-and-easy CarbLovers recipes will tempt your whole family with delicious, satisfying meals.
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