Name: One Pot Winter Veggie Pasta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 12 ounces uncooked linguine; 2 cups cubed butternut squash; 2 cups torn kale; 1 cup torn escarole; 2 shallots (thinly sliced); 4 garlic cloves (thinly sliced); Pinch of crushed red pepper; Several fresh thyme sprigs; 3 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 4½ cups water; Garnish: extra virgin olive oil and Parmesan cheese (optional)

One Pot Winter Veggie Pasta

I have the perfect busy mom’s dinner right here–from fridge to table in less than 30 minutes. Plus there’s only one pot to wash!

Serve this as a dairy main dish topped with Parmesan, or omit the cheese and serve as a side for roasted chicken, meat, or fish.

Save some time on prep by purchasing pre-cut butternut squash. Don’t have kale or escarole? Use spinach instead.

For best results, use a great quality extra virgin olive oil. I love Colavita!

One Pot Winter Veggie Pasta

Prep Time 15

Cook Time 12

Total Time 27

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Servings

Ingredients

12 ounces uncooked linguine
2 cups cubed butternut squash
2 cups torn kale
1 cup torn escarole
2 shallots thinly sliced
4 garlic cloves thinly sliced
Pinch of crushed red pepper
Several fresh thyme sprigs
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4½ cups water
Garnish: extra virgin olive oil and Parmesan cheese optional

Instructions

Layer linguine, squash, kale, escarole, shallots, garlic, crushed red pepper, thyme, evoo, salt, and pepper in a Dutch oven or large pot with a lid. Pour water over ingredients and place over medium high heat. Cover pot. Cook for 10 to 12 minutes, until water is absorbed and the pasta is al dente. Toss ingredients occasionally throughout cooking.
Once pasta is done, remove thyme stems and discard. Transfer cooked pasta to bowls. Serve with a drizzle of evoo and a sprinkle of Parmesan (optional).