Name: Skillet Kale and Pumpkin Pasta Recipe
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 3 1/2 cups cubed, peeled, and seeded sugar pumpkin or kabocha squash; Kosher salt and freshly ground black pepper; 1 medium shallot, thinly sliced (about 1/2 cup); Pinch of dried red chili flakes; 1 clove garlic, minced or grated with a Microplane (about 1 teaspoon); 4 cups homemade or store-bought low-sodium vegetable or chicken stock; 1 pound farfalle pasta; 3 cups chopped lacinato kale (Tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons; 1 tablespoon fresh juice from 1 lemon; 2 ounces finely grated Parmigianno-Reggiano, plus more for serving

Ingredients

(Servings: 4)

2 tablespoons extra-virgin olive oil, plus more for serving

3 1/2 cups cubed, peeled, and seeded sugar pumpkin or kabocha squash

Kosher salt and freshly ground black pepper

1 medium shallot, thinly sliced (about 1/2 cup)

Pinch of dried red chili flakes

1 clove garlic, minced or grated with a Microplane (about 1 teaspoon)

4 cups homemade or store-bought low-sodium vegetable or chicken stock

1 pound farfalle pasta

3 cups chopped lacinato kale (Tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons

1 tablespoon fresh juice from 1 lemon

2 ounces finely grated Parmigianno-Reggiano, plus more for serving

Skillet Kale and Pumpkin Pasta Recipe

Ingredients

Steps

Nutrition Facts

Comments

Skillet Kale and Pumpkin Pasta Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts