Rigatoni with roasted squash, kale, and pine nuts
4
Points®
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
Rosemary
1 tbsp(s)
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Uncooked whole wheat pasta
½ pound(s)
Kale
½ pound(s)
Grated Pecorino Romano cheese
⅓ cup(s)
Pine nuts
1½ tbsp(s)
Olive oil cooking spray
1 spray(s)
Instructions
1
Preheat oven to 475°F.
2
Line rimmed baking sheet with nonstick foil. Add squash and rosemary sprigs and sprinkle with ¼ teaspoon salt and pepper. Spray squash with olive-oil nonstick spray and toss to coat. Roast until squash is tender, about 15 minutes.
3
Meanwhile, cook rigatoni according to package directions. Drain, reserving ⅓ cup cooking water.
4
Return pasta to cooking pot. Strip leaves from rosemary sprigs and coarsely chop.
5
Add squash, rosemary, reserved pasta cooking water, kale, pecorino, pine nuts, and remaining ½ teaspoon salt to pasta. Toss until kale wilts.
6
Serving size: 1⅓ cups
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