Squash & Kale Pasta
"We enjoyed this and it makes a lot. If you skip the chicken this can be a vegetarian dish."
Ingredients
Nutritional
- Serving Size: 1 (629.5 g)
- Calories 950.4
- Total Fat - 47.3 g
- Saturated Fat - 18.2 g
- Cholesterol - 150 mg
- Sodium - 346.8 mg
- Total Carbohydrate - 119.2 g
- Dietary Fiber - 10.2 g
- Sugars - 9.8 g
- Protein - 28.9 g
- Calcium - 394.1 mg
- Iron - 8.4 mg
- Vitamin C - 158.2 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
On a rimmed baking sheet spread out the pecans and bread crumbs and toast in oven for 5-10 minutes, turning once. Let cool slightly and then transfer to a bowl and then stir in the lemon zest, 1 teaspoon oil and a pinch of salt. Set aside.
Step 3
Increase oven temp to 400 degrees F.
Step 4
Place squash on a large baking sheet and drizzle with 2 tablespoons oil and then sprinkle with oregano, salt and pepper. Roast, tossing once, for 25-30 minutes or until browned in spots.
Step 5
Meanwhile in a large pot of salted water cook pasta two minutes less than indicated on the package); drain, reserving 1 1/2 cups of past water.
Step 6
In a dutch oven on medium heat heat 1 tablespoon oil and add garlic, cook stirring for a minute. Add kale and cook stirring for 2 minutes or until it starts to wilt and then add 1 cup pasta water, cover, and cook for 3-5 minutes or until kale is totally wilted; uncover pot and add butter, stirring until melted. Stir in chicken, parmesan and pasta and cook for a few more minutes. Remove from heat and add the squash, parsley and lemon juice.
Step 7
Stir in reserved pecans and breadcrumbs.
Tips
No special items needed.