1 7-ounce package pre-cut butternut squash, cut into ½-inch cubes
⅓ pound young kale, stems and leaves coarsely chopped
1 tablespoon dried thyme
1 cup white wine
8 ounces whole wheat linguine
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
Instructions
Boil a large pot of water. Salt the water and add the linguine. Cook until al dente, about 10 minutes.
Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Add shallot, garlic, squash, and carrots, and cook until vegetables soften, about 7 minutes. Add the thyme and season with salt and pepper. Add the kale and cook until kale wilts down, about 2 minutes.
Add wine and cook for another 5 minutes, allowing it to reduce.
Season to taste with salt and pepper.
Add the cooked fettuccini, about ¼ cup of the water the pasta cooked in, and ⅔ cup of Parmesan. Stir to combine.
Transfer to serving plates, top with remaining Parmesan, and serve.
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2012/02/06/winter-vegetable-pasta-with-white-wine-and-parmesan/