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Acorn Squash and Kale Over Penne

Contributed By: ebuscaglia
Cookinglight.com

Ingredients

6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
1/4 cup Water
1 tablespoon Olive oil
2 Garlic cloves, minced
8 cups (about 5 ounces) coarsely chopped trimmed kale
1 cup Organic vegetable broth
1/4 teaspoon Salt
1/4 teaspoon Crushed red pepper
1/4 teaspoon Grated nutmeg
4 cups Hot cooked penne
2/3 cup Shredded Parmesan cheese

Preparation

1.Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.

2. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.

Nutrient Information

Calories306
Total Fat6g
Saturated Fat2g
Polyunsaturated Fat3g
Carbohydrates54g
Protein12g
Calcium293mg
Sodium297mg
Iron4mg
Fiber8g

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Italian
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree