8 cups (about 5 ounces) coarsely chopped trimmed kale
1 cup organic vegetable broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon grated nutmeg
4 cups hot cooked penne
2/3 cup shredded Parmesan cheese
How to Make It
Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.
Andrea's wine pick: The white Sémillon grape's opulent fruit tinged with earthiness picks up both the sweetness of acorn squash and the kick of kale. Look for Peter Lehmann Sémillon, Australia 2001, $
I made this to use our squash and kale and must say I was very impressed! The veggie broth (I used vegetarioan bullion) gives the penne a full flavor. We made this as our main dish with a side of bread! Yum! Thank you!
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