Rigatoni with roasted squash, kale, and pine nuts
uncooked butternut squash
10 oz, peeled and cut into 1/2-inch pieces (2 cups)
1 tbsp(s), (2 small sprigs)
uncooked whole wheat pasta
½ pound(s), rigatoni
½ pound(s), lacitino kale, stems removed and leaves thinly sliced (about 6 cups)
grated Pecorino Romano cheese
1½ tbsp(s), toasted
olive oil cooking spray
- Preheat oven to 475°F.
- Line rimmed baking sheet with nonstick foil. Add squash and rosemary sprigs and sprinkle with ¼ teaspoon salt and pepper. Spray squash with olive-oil nonstick spray and toss to coat. Roast until squash is tender, about 15 minutes.
- Meanwhile, cook rigatoni according to package directions. Drain, reserving ⅓ cup cooking water.
- Return pasta to cooking pot. Strip leaves from rosemary sprigs and coarsely chop.
- Add squash, rosemary, reserved pasta cooking water, kale, pecorino, pine nuts, and remaining ½ teaspoon salt to pasta. Toss until kale wilts.
- Serving size: 1⅓ cups