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
Uncooked butternut squash
10 oz, peeled and cut into 1/2-inch pieces (2 cups)
Rosemary
1 Tbsp, (2 small sprigs)
Table salt
¾ tsp
Black pepper
¼ tsp
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 (unsalted, raw or dry roasted, no sugar added)
1½ Tbsp, toasted
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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