One Pot Winter Veggie Pasta
Servings
4 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).