Rigatoni with roasted squash, kale, and pine nuts
4
Points® value
Total Time
52 min
Prep
12 min
Cook
40 min
Serves
6
Difficulty
Easy
This gorgeous-looking pasta dish features lots of butternut squash, kale, Pecorino Romano cheese, fresh rosemary, and toasted pine nuts, a delicious combination that we love when the temperatures start to drop. After roasting the squash, the sauce comes together in the pot that you cooked the pasta in, making cleanup a breeze. You'll love how much flavor you get with minimal effort. You can also toast the pine nuts in the microwave if you so desire. Simply place them in a small microwavable bowl and microwave on High, stirring once halfway through, until they're lightly browned, which should take about 45 seconds.
Ingredients
Butternut squash
10 oz, peeled and cut into 1/2-inch pieces (2 cups)
Rosemary
1 tbsp(s), (2 small sprigs)
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Uncooked whole wheat pasta
½ pound(s), rigatoni
Kale
½ pound(s), lacitino kale, stems removed and leaves thinly sliced (about 6 cups)
Grated Pecorino Romano cheese
⅓ cup(s)
Pine nuts
1½ tbsp(s), toasted
Olive oil cooking spray
1 spray(s)