Healthy, nutrient packed pasta that's easily converted to accomodate a vegetarian diet. Just omit the sausage!
1 butternut squash, peeled and diced into 1/2 inch cubes
3 tablespoons olive oil
Salt and pepper
500 grams rigatoni
2 tablespoons olive oil
4 links of Italian sausage, removed from it’s casing
2 cloves garlic, minced
2 cups kale, stems removed and leaves shredded
1/2 lemon, zested
1 cup parmigiano reggiano grated
Pre-heat the oven to 375 degrees F. On a parchment lined baking sheet place the butternut squash, drizzle with the olive oil and season with salt and pepper. Bake in the oven for 40-45 minutes or until the cubes are fork tender. Remove from the oven and reserve.
Bring a large pot of water to a boil. Salt the water and add in the pasta. Cook according to the instructions on the package. Reserve one cup of cooking water. Strain the pasta and reserve.
In a large skillet on medium high heat add in the olive oil and the sausage meat. Cook until browned, add in garlic and kale and cook for four to five minutes or until the kale is cooked down.
Add the pasta to the skillet, the roasted butternut squash, the lemon zest, the cooking water, parmigiano reggiano and season with salt and pepper. Cook for two to three minutes until the sauce has thickened and the cheese has melted.
Serve with an extra sprinkle of parmigiano reggiano and drizzle of extra virgin olive oil.