Butternut and Kale Pasta with Fontina

Butternut and Kale Pasta with Fontina

Smoky roasted squash, greens and the subtle onion flavor of leeks make this pasta a complete meal in one simple dish.

servings
4

Ingredients













Cooking Instructions

1

Heat oven to 425°F. Bring large pot of water to boil.


2

Peel squash and cut into 1/2-inch cubes. Pile onto parchment-lined, rimmed baking sheet. Drizzle 2-3 teaspoons olive oil, 1/2 teaspoon sea salt and smoked paprika onto squash; mix to coat. Add more oil as needed so each cube is coated. Spread cubes in even layer and bake 25 minutes on top rack of oven.


3

Add pasta to boiling water. Cook according to instructions.


4

Cut leeks in half lengthwise and slice into thin half moons. Heat remaining olive oil in large pan over medium heat. When hot, add leeks, kale and pinch of salt. Sauté until just wilted. Reduce heat to low, add crème fraîche and stir to mix. Add roasted squash.


5

Drain cooked pasta, reserving 1/2 cup of pasta water. Add pasta to vegetable pan with balsamic vinegar and generous pinch of salt and pepper. Stir to mix. If mixture appears dry, add pasta water and more crème fraîche as needed.


6

Divide pasta among serving dishes and top with fontina. To make cheese crispy, place dishes under broiler for 5-6 minutes.


Ingredients













Cooking Instructions

1

Heat oven to 425°F. Bring large pot of water to boil.


2

Peel squash and cut into 1/2-inch cubes. Pile onto parchment-lined, rimmed baking sheet. Drizzle 2-3 teaspoons olive oil, 1/2 teaspoon sea salt and smoked paprika onto squash; mix to coat. Add more oil as needed so each cube is coated. Spread cubes in even layer and bake 25 minutes on top rack of oven.


3

Add pasta to boiling water. Cook according to instructions.


4

Cut leeks in half lengthwise and slice into thin half moons. Heat remaining olive oil in large pan over medium heat. When hot, add leeks, kale and pinch of salt. Sauté until just wilted. Reduce heat to low, add crème fraîche and stir to mix. Add roasted squash.


5

Drain cooked pasta, reserving 1/2 cup of pasta water. Add pasta to vegetable pan with balsamic vinegar and generous pinch of salt and pepper. Stir to mix. If mixture appears dry, add pasta water and more crème fraîche as needed.


6

Divide pasta among serving dishes and top with fontina. To make cheese crispy, place dishes under broiler for 5-6 minutes.


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