Pappardelle with butternut squash and baby kale
Vegetarian, Soy Free
30 – 40 Minutes
Pappardelle comes from the Italian verb pappare, which means “to gobble up”—exactly what you’ll be doing with this dreamy pasta dish. The wider noodles can hold up to hearty additions, like this creamy ricotta and chunks of sweet winter squash. We love topping pasta with walnuts for texture, especially when there’s some lemon zest involved to play up their nutty flavor.
- 5 ounces pappardelle
- 1 to 2 shallots
- Peeled fresh garlic
- Fresh thyme
- 1 lemon
- ¼ cup walnuts
- 1 tablespoon unsalted butter
- ½ pound peeled chopped butternut squash
- 3 ounces baby kale
- ½ cup fresh ricotta
Cook the pasta
While the pappardelle cooks, start the pasta sauce.
Prep the pasta sauce ingredients
- Peel and thinly slice the shallot.
- Finely chop enough garlic to measure 1½ teaspoons.
- Strip the thyme leaves from the stems; discard the stems.
- Zest the lemon, then cut the lemon into wedges.
Toast the walnuts
Cook the squash
Cook the kale; finish the pasta
Nutrition per serving: Calories: 740, Protein: 28 g, Total Fat: 32 g, Monounsaturated Fat: 7.5 g, Polyunsaturated Fat: 15 g, Saturated Fat: 10 g, Cholesterol: 110 mg, Carbohydrates: 86 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 610 mg
Contains: wheat, eggs, tree nuts, milk