Brought to you by

One-Pot Pumpkin Pasta with Parmesan and Kale

May 8, 2018

Photo Credit: Lauren Salkeld

One-Pot Pumpkin Pasta with Parmesan and Kale

SERVES

4

PREP TIME

00 min

COOK TIME

00 min

Ingredients

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped

2 cloves garlic, finely chopped

¾ teaspoon crushed red pepper

8 ounces spaghetti or linguini

4 cups low-sodium chicken or vegetable stock

1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling)

1 bunch kale, stems removed and leaves roughly chopped

Freshly shaved Parmesan cheese, for serving

Directions

  1. In a large, straight-sided skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and crushed red pepper and sauté 1 minute.

  2. Add the pasta, chicken or vegetable stock, and pumpkin purée, season to taste with salt and pepper, and stir to combine. Raise the heat to high and bring to a boil. Continue boiling, stirring every 30 seconds or so and adjusting the heat as needed, for 7 minutes.

  3. Add the kale, reduce the heat to medium-high, and simmer, stirring frequently, until the pasta is al dente and the sauce is thick, 3 to 5 minutes. Season to taste with salt, pepper, and crushed red pepper.

  4. Divide the pasta among bowls, sprinkle with the Parmesan, and serve.

Good food brings people together.
So do good emails.



Good food brings people together.
So do good emails.



  • Hidden
  • Hidden
  • Hidden
  • Hidden
  • Hidden





Related