Rigatoni With Kale And Butternut Squash Recipe

Name: Rigatoni With Kale And Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, chopped; 1 medium onion, chopped; 2 cloves garlic, finely chopped; 1/2 teaspoon allspice; 1/2 teaspoon pumpkin pie spice; 4 cups packed stemmed and chopped kale leaves; 1 cup low-sodium chicken broth; Salt and pepper; 1 1/2 pounds butternut squash, peeled, cubed; 8 ounces rigatoni; 1/2 cup grated Parmesan; 1/2 cup half-and-half; 1/4 cup ricotta

Servings: persons

4 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
4 cups packed stemmed and chopped kale leaves
1 cup low-sodium chicken broth
Salt and pepper
1 1/2 pounds butternut squash, peeled, cubed
8 ounces rigatoni
1/2 cup grated Parmesan
1/2 cup half-and-half
1/4 cup ricotta

1
In a large skillet over medium heat, cook bacon, stirring, until crispy, about 5 minutes. Transfer bacon to paper towels to drain. Discard all but 1 Tbsp. bacon fat from skillet.
2
In same skillet over medium heat, saute onion until translucent, about 4 minutes. Add garlic, spices, kale and 1/4 cup broth. Cook until kale is wilted, 2 to 3 minutes. Season with salt and pepper. Remove from heat.
3
Bring a large pot of salted water to a boil. In a medium pot, bring squash and remaining broth to a boil. Cover, reduce heat to low and simmer until squash is tender, 12 to 14 minutes. Transfer 1/2 of squash to skillet. Using an immersion blender, puree remaining squash until chunky; add to skillet.
4
Add rigatoni to boiling water; cook until al dente, about 12 minutes or as package label directs. Drain, reserving 1/2 cup cooking water. Add pasta, Parmesan and half-and-half to skillet. Toss quickly over low heat until warmed through, adding pasta water to thin if needed. Season with salt and pepper. Divide into 4 bowls; top with ricotta and bacon.

1604

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 slices bacon, chopped, 1 medium onion, chopped, 2 cloves garlic, finely chopped, 1/2 teaspoon allspice, and more.

Yes, Rigatoni With Kale And Butternut Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Kale And Butternut Squash

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