Rating: 3.11 stars
80 Ratings
  • 5 star values: 9
  • 4 star values: 17
  • 3 star values: 33
  • 2 star values: 16
  • 1 star values: 5
  • 80 Ratings

The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.

Everyday Food, December 2012

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Credit: Johnny Miller

Recipe Summary test

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, garlic, and 1 tablespoon oil and arrange in a single layer; season with salt and pepper. Bake until squash is soft and lightly golden, 20 to 25 minutes, tossing halfway through. Remove garlic from skins and toss with squash.

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  • Meanwhile, in a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add kale and cook 1 minute. Reserve 1/2 cup pasta water, then drain. Return pasta and kale to pot, add squash mixture and remaining 2 tablespoons oil, and season with salt and pepper. Toss to combine, adding enough pasta water to create a light sauce that coats pasta. Serve topped with almonds.

Cook's Notes

This satisfying pasta makes a great vegetarian main course.

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Reviews

80 Ratings
  • 5 star values: 9
  • 4 star values: 17
  • 3 star values: 33
  • 2 star values: 16
  • 1 star values: 5