No results to search

Skillet Kale and Pumpkin Pasta Recipe

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

Prep Time

Cook Time

Total Time

30m

This Skillet Kale and Pumpkin Pasta recipe combines tender pumpkin, flavorful kale, and al dente pasta in a savory, satisfying dish. With shallots, garlic, and a hint of red chili, this meal is perfectly balanced. Top it off with a drizzle of olive oil and a sprinkle of Parmigianno-Reggiano for an irresistible finish.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

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

Heat oil in a 12-inch skillet over medium-high heat until hot. Add pumpkin, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Push to the side and add shallot and chile flakes and cook until softened, about 1 minute more, then add garlic and cook until fragrant, another 30 seconds.

Add stock and pasta and adjust heat to maintain a vigorous boil and cook, stirring occasionally, until pasta has about 4 minutes left to finish and stir in kale leaves. Allow pasta to finish cooking and kale to wilt. Remove from pan and toss with lemon juice and cheese. Season to taste. Serve drizzled with olive oil and sprinkled with more cheese.

Skillet Kale and Pumpkin Pasta Recipe

Ingredients

Steps

Nutrition Facts

Skillet Kale and Pumpkin Pasta Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts