Fall Harvest Pasta
A pasta dish packed with fall vegetables, parmesan, and pancetta (leave out for a vegetarian option). It's the perfect tasty fall dinner!
Ingredients
- Salt
- 8 oz pasta orecchiette or medium shells
- 4 oz pancetta
- ½ medium butternut squash peeled and seeds removed, diced into about ½" pieces
- ⅛ cup olive oil
- 2 cups kale chopped, stems removed, I prefer dinosaur kale
- 1 teaspoon red pepper flakes
- 1 teaspoon pepper
- 3-4 garlic cloves minced
- 1 cup parmesan freshly grated
Instructions
- In a large pot of heavily salted boiling water, cook the pasta until al dente per package directions. Before draining, reserve 1 cup pasta water and set aside.
- In a large skillet on medium heat, add the pancetta and butternut squash. Cook, stirring occasionally until butternut squash can easily be pierced with a fork, about 10 minutes. (Sometimes I need to add a bit of water to the pan to help the butternut squash cook through)
- Add olive oil, red pepper flakes, pepper, garlic, and kale to skillet. Stir and cook until fragrant, around 1 minute.
- Toss the drained pasta into the skillet. Then, toss in the parmesan. Add the pasta water, a little at a time, and mix until parmesan completely coating pasta. You may not need the whole cup of reserved pasta water.
- Salt to taste, remove from heat, and serve!
Tried this recipe?Let us know how it was!