5

Rigatoni with Roasted Squash, Kale, and Pine Nuts

Total Time
52 min
Prep
12 min
Cook
40 min
Serves
6
Difficulty
Easy
Ingredients

uncooked butternut squash

10 oz, peeled and cut into 1/2-inch pieces (2 cups)

rosemary

1 Tbsp, (2 small sprigs)

table salt

¾ tsp

black pepper

¼ tsp

uncooked whole wheat pasta

½ pound(s), rigatoni

uncooked kale

½ pound(s), lacitino kale, stems removed and leaves thinly sliced (about 6 cups)

grated Pecorino Romano cheese

cup(s)

pine nuts

1½ Tbsp, toasted

olive oil cooking spray

1 spray(s)

Instructions

  1. Preheat oven to 475°F.
  2. 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.
  3. Meanwhile, cook rigatoni according to package directions. Drain, reserving ⅓ cup cooking water.
  4. Return pasta to cooking pot. Strip leaves from rosemary sprigs and coarsely chop.
  5. Add squash, rosemary, reserved pasta cooking water, kale, pecorino, pine nuts, and remaining ½ teaspoon salt to pasta. Toss until kale wilts.
  6. Serving size: 1⅓ cups
Notes
To toast the pine nuts in the microwave, place them in a small microwavable bowl and microwave on High until lightly browned, 45 seconds, stirring once halfway through.

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