Pappardelle with Butternut Squash and Baby Kale

Pappardelle with Butternut Squash and Baby Kale

I have a confession to make. I didn’t cook at all this weekend, too busy doing housework, paying bills, working on taxes and watching the Super Bowl! Oh, I forgot to mention that my husband ordered take-out from P.F. Chang’s to eat while we watched the game. It was delicious, but not very healthy! But our team won and that’s all that matters!

Last night, I prepared a wonderful pasta dish with tasty and healthy butternut squash, baby kale, and walnuts. Basically, all you have to do is roast the squash, toast the walnuts, cook the pasta and toss! I found this lovely vegetarian meal on the Saveur Magazine website. The recipe calls for 12 tablespoons (1½ sticks) of butter, but I was able to reduce it to only 4 tablespoons! You still get a rich buttery pasta, complimented by the flavors of the squash, kale and walnuts; but without all the calories and fat!

Pappardelle with Butternut Squash and Baby Kale

Ingredients:

  • 1 medium squash, peeled and cut into 1-inch pieces
  • 1-2 tablespoons grapeseed oil
  • Sea salt
  • Freshly ground pepper
  • 8 ounces pappardelle
  • 4 tablespoons organic butter
  • 1 cup organic walnuts, toasted and lightly crushed
  • 3 cups organic baby kale

Directions:

  1. Preheat oven to 425 degrees. Toss squash with oil in a large bowl. Season with salt and pepper. Line a rimmed baking sheet with foil. Spread squash in a single layer on sheet and bake for about 25 minutes, until tender.
  2. While the squash is roasting, toast the walnuts in a rimmed pan at 325 degrees for about 15 minutes. Also, cook the pasta in a large saucepan, until al dente, approximately 5 minutes. Drain and rinse and set aside.
  3. In a large (12-inch) nonstick frying pan, heat the butter over medium heat, until foamy and light brown. Add pasta, squash and walnuts. Finally, add the baby kale and cook until just wilted. Season with salt and pepper to taste. Serves 2 to 4.

Pappardelle with Butternut Squash and Baby Kale

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Simple Tomato Basil Pasta

Simple Tomato Basil Past

As the temperature rises in the desert, the less I want to cook. So when I am feeling lazy, I make one of my favorite pasta dishes. It is so simple and healthy, you just need a few fresh ingredients—tomatoes, basil, garlic and parmesan cheese. I hate to admit this, but sometimes I buy already grated Parmesan cheese. Today, I bought the wedge. Freshly grated Parmesan is an absolute must! I really recommend this pasta dish, when you want something fresh and flavorful and so easy to make!

Simple Tomato Basil Pasta

Ingredients:

  • 8 ounces shell pasta
  • 1 tablespoon organic extra-virgin olive oil
  • 1 garlic clove, finely minced
  • 2 pounds ripe tomatoes, diced ½-inch cubes
  • Sea salt
  • Freshly ground pepper
  • ⅓ cup basil, thinly sliced
  • ½ cup coarsely grated Parmesan cheese

Directions:

  1. In a medium large saucepan, boil water. Add a pinch of salt, then the pasta. Cook until al dente.
  2. While pasta is cooking, heat olive oil over medium heat in a nonstick frying pan. Add garlic and cook until lightly brown. Add tomatoes. Season with salt and pepper.
  3. Add basil. Stir and set aside.
  4. Drain pasta.
  5. Place pasta in 4 serving dishes. Add tomato sauce and sprinkle with cheese in each of the bowls. Serve immediately.

Simple Tomato Basil Pasta