Pasta With Kale Pesto And Roasted Butternut Squash Recipe 45

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PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH



Pasta With Kale Pesto and Roasted Butternut Squash image

A recipe invented by Melissa Clark for her husband the day before he ran the New York City marathon. This is a real pretty and healthful dish for those interested in loading up on carbs before a race, or just eating well. Great as a one-dish meal for vegetarians. Modified a bit for my tastes. You might want to steam the kale instead of boil it, as I heard it removes some bitterness. From a November issue of the New York Times.

Provided by Kumquat the Cats fr

Categories     Low Cholesterol

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 1/2 lbs butternut squash
1/4 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
fresh ground black pepper
1/2 lb kale (l small bunch, center ribs removed)
8 ounces pasta (penne regate works well)
1/3 cup pine nuts, toasted
2 large garlic cloves, roughly chopped
1 lemon (finely grated zest of)
lemon juice (freshly squeezed, to taste)
1/4 cup parmesan cheese, grated (or more)

Steps:

  • Preheat oven to 400 degrees. Use a vegetable peeler to peel sqash, halve it lengthwise and scoop out seeds. Dice into 1-inch pieces, toss with about 1 tablespoon olive oil and generously season with salt and pepper. Place on baking sheet in even layer with space between them. Roast, stirring once or twice, until golden brown and tender, about 30 minutes.
  • Meanwhile, bring large pot of salted water to a boil. Drop kale into boiling water and cook for 45 seconds. Use tongs or a slotted spoon to transfer to ice water. Bring water back to a boil, adding more if necessary so there is enough to cook pasta.
  • Drain kale well and wrap in a paper towels and squeeze thoroughly to remove excess moisture. Roughly chop leaves. When water returns to a boil, add pasta and cook according to package directions.
  • In a food processor or blender, pulse together kale, nuts, garlic, salt and lemon zest until smooth and salt has dissolved. With motor running, slowly drizzle in remaining oil until fully incorporated. Add more salt and lemon juice, if necessary.
  • Drain pasta and reserve a little cooking water. Toss pasta with kale pesto and some pasta cooking water. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

ROASTED KALE AND BUTTERNUT SQUASH PASTA



Roasted Kale and Butternut Squash Pasta image

When you roast butternut squash and kale, something magical happens. Creamy, sweet, crunchy, and just the right amount of bitter, toss with pasta for a hearty weeknight meal.

Provided by Georgia Freedman

Categories     Dinner     Lunch     Pasta

Time 55m

Yield 4

Number Of Ingredients 9

1 small butternut squash (1 1/2 to 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
5 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided, plus more for the pasta water
1/4 teaspoon freshly ground black pepper, divided
1 bunch lacinato kale (about 8 ounces), stems removed and cut into 1-inch pieces
12 ounces dry penne pasta
1 tablespoon unsalted butter
Zest from 1 lemon
1 ounce goat cheese, crumbled

Steps:

  • Prepare the oven and pasta water: Arrange the oven racks to the top and bottom third of the oven. Preheat it to 350°F. Fill a large pot with water. Salt it generously and set it over high heat. It will be used to boil the pasta.

Nutrition Facts : Calories 412 kcal, Carbohydrate 47 g, Cholesterol 11 mg, Fiber 8 g, Protein 9 g, SaturatedFat 5 g, Sodium 211 mg, Sugar 5 g, Fat 22 g, UnsaturatedFat 0 g

PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH



Pasta With Kale Pesto and Roasted Butternut Squash image

Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.

Provided by Melissa Clark

Categories     dinner, easy, one pot, pastas, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 11

1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving

Steps:

  • Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
  • Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
  • In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
  • Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH RECIPE - (4/5)



Pasta With Kale Pesto and Roasted Butternut Squash Recipe - (4/5) image

Provided by á-7571

Number Of Ingredients 11

1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving

Steps:

  • 1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes. 2. Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta. 3. Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions. 4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary. 5. Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

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