Fettuccine Carbonara with Squash and Kale

By miss5elements

Ingredients

• 2 T olive oil
• 2 garlic cloves, chopped
• 1/8 t crushed red pepper flakes
• 2.5 c kale, sliced
• 1 c roasted butternut squash, cubed
• 1/2 lb. whole wheat fettuccine
• 2 lg eggs, beaten
• 1/2 c grated Parmesan
• Salt & pepper

Preparation

Step 1

1. In a skillet, heat olive oil over med heat.
2. Add garlic & red pepper flakes & cook 1 min.
3. Add kale, season w/salt, & cook until wilted, 3 min.
4. Stir in squash, cover & set aside.
5. Meanwhile, boil the fettuccine until al dente.
6. Drain, reserving 1/2c pasta water.
7. Add pasta to skillet over med heat.
8. Season w/salt & pepper.
9. Stir in reserved pasta water, a few tablespoons at a time.
10. Remove skillet from heat; stir in eggs.
11. Return to heat & stir until eggs make a sauce, 30 sec.
12. Remove from heat, stir in Parmesan, and serve.