One-Pan Pasta with Squash, Kale, and Capers
 
 
A one-pan pasta dish that is filled with winter squash, kale, capers, and lentils. It has a hint of spice and is delicious with a dusting of parmesan cheese on top.
Yield: 4-6 servings
Ingredients
  • 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
Instructions
  1. Cut the squash in half and remove all of the seeds. Cut it into bite-sized chunks. Set aside.
  2. Bring a pot of water to a boil.
  3. 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.
  4. 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.
  5. Divide among serving bowls and top with the remaining parmesan cheese.
Notes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/12/one-pan-pasta-with-squash-kale-and-capers.html