Having a real case of the Mondays here.
Yesterday we were out of the house from 10AM until 6PM (and this was after I did a 6 mile run, because DID I MENTION I’M RUNNING A HALF MARATHON IN MARCH) so not only was I exhausted but also, all of my weekend to-dos got thrown to the wayside in exchange for good old-fashioned fun.
I don’t regret a thing, but also I only meal-prepped for like a quarter of the week so I need something quick/easy/healthy to take care of the rest of it.
OF COURSE, one-pan pasta is the answer because when is it ever not???
Unlike other one-pan pastas where you just kind of throw everything into the pans at once and it all ends up being a mushy mess, this recipe has you saute some of the vegetables before adding the pasta so that they get a crisp outer coat of caramelized goodness.
Then you add the pasta along with about a liter of boiling water and you walk away. Do that other life stuff, tidy up one corner of the house, take a minute to yourself to pee without a child barging in…WHATEVER.
Stir in kale, capers, and parmesan cheese and you have a hearty and delicious meal on the table in under thirty minutes and with only one pot to clean up afterward.
A holiday miracle, if ever I’ve heard of one.
- 1 honeynut or delicata squash
- 4 cups roughly torn curly kale leaves
- 2 tbsp olive oil
- kosher salt, to taste
- 3 garlic cloves, minced
- 1 lb rigatoni or penne
- zest of 1 lemon
- 2 cups cooked lentils
- pinch of red pepper or aleppo pepper flakes
- 1 tsp better than boullion or ½ a vegetable boullion cube
- 2 tbsp baby capers, drained
- ½ cup grated parmesan cheese
- Cut the squash in half and remove all of the seeds. Cut it into bite-sized chunks. Set aside.
- Bring a pot of water to a boil.
- Heat the olive oil in a large shallow pan over medium heat. Add in the squash and a pinch of salt. Saute for 10 minutes, or until the squash starts to brown and soften. Add in the garlic and saute for another minute, or until fragrant. Add in the pasta, lemon zest, lentils, pepper flakes, boullion, and 4.5 cups of boiling water. Cover with a lid and cook for 6 minutes.
- Remove the lid and stir in the kale leaves and capers. Cover again for a few more minutes, or until the kale is wilted. Stir together. Add additional water if the pasta seems dry. Simmer uncovered for 2-3 minutes or until the water thickens a bit. Stir in half the parmesan cheese. Season to taste with salt and black pepper.
- Divide among serving bowls and top with the remaining parmesan cheese.