Winter Vegetable Pasta with White Wine and Parmesan

I could eat this pasta every day of the week.  It’s so simple but such a delicious combination of flavors with the sweetness of the squash, the crisp kale, the hint of thyme and white wine, and the salty, cheesy Parmesan.

I try to make one meatless meal a week – eating a diet rich in fresh fruits and vegetables and low in processed and red meats is proven to help you maintain a healthy weight and lower your risk of heart disease, cancer, and diabetes.  The meat industry generates vast amounts of greenhouse gas emissions, so it’s also good for the environment to try to cut out some of the meat from your weekly diet.  But I always worry whether my husband Chris (a major meat-and-potatoes lover) will like any of my new vegetarian meal creations.  This is one he loves.  And the protein from the cheese and whole wheat pasta – along with the fiber from all of the vegetables – make it very satisfying and filling too.

Here are all of the key ingredients.

While you start a pot of boiling water for the pasta, begin mincing some garlic and slicing some shallots.

This recipe calls for a few cloves of garlic, which tastes incredible with the white wine, parmesan, and winter vegetables.

Holding the flat side of your knife against the garlic with one hand, make a fist with the other and smash down onto the knife and garlic, breaking the garlic skin apart.

Mince up the garlic.

Next, the shallots.  Chop off the ends and peel off the skin.  Then cut the shallots in half and lay the shallot flat-side-down on the cutting board for stability.  Then cut across the shallot to create thin slices.

Next, chop up some carrots and butternut squash into bite-size pieces.  Buying the pre-cut and peeled squash makes it easy.

Add everything to a large saute pan with some olive oil and let the vegetables cook and soften nicely.  Add the thyme and season with salt and pepper.

If you haven’t started experimenting with adding healthy kale to your recipes, this is the perfect dish to try it out!

Kale is pretty much the perfect food in my mind.  It’s one of those superfoods with an endless list of good-for-you vitamins and minerals: Kale has chemicals which have been shown to block the growth of cancer cells and boost DNA repair.  It’s also very high in vitamin C, beta carotene, lutein, vitamin K , and even calcium.  It also tastes delicious – it’s slightly sweet and tends to take on the flavor of the sauce it’s cooked in without any really distinctive flavors.

Kale is also really easy to prepare.  Simply chop off the stems.

Then roll up several leaves and chop up the kale into thin thin ribbons.  It adds a satisfying crunch in this particular pasta recipe because it’s added at the end before it wilts down too much and becomes soggy.  Delicious.  Kale is pretty much perfect.

Add the kale to the saute pan.  Then add the white wine and allow that to simmer and reduce.

Grate some fresh Parmesan.  Be sure to use the real Parmigiano-Reggiano – there are so few ingredients in this dish that this really makes all the difference.

Now add the cooked whole wheat pasta and most of the Parmesan to the saute pan along with a laddle of the water the pasta cooked in.

Stir everything together until well combined.  Take a look at all the bright, beautiful colors in this pasta dish.

Heap onto plates, top with the remaining Parmesan, and serve.  This is really good!   At the end of a long day, all it takes is some fresh winter vegetables, white wine, pasta, and parmesan, and all is right with the world again.

Other Scrumptious Pumpkin dishes you may enjoy:

Winter Vegetable Shepherd’s Pie with Potato, Cauliflower, Cheddar & Chive Crust

Sweet Potato Gnocchi with Cream Sauce, Arugula and Pine Nuts

Cinnamon Squash with Almond Butter

 

 

Here is the complete printable recipe:

Winter Vegetable Pasta with White Wine and Parmesan
 
Author: 
Recipe type: Healthy Pasta Dish
Total Time:  30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 3 shallots, sliced
  • 2 large carrots, diced
  • 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
  1. Boil a large pot of water.  Salt the water and add the linguine.  Cook until al dente, about 10 minutes.
  2. 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.
  3. Add wine and cook for another 5 minutes, allowing it to reduce.
  4. Season to taste with salt and pepper.
  5. Add the cooked fettuccini, about ¼ cup of the water the pasta cooked in, and ⅔ cup of Parmesan. Stir to combine.
  6. Transfer to serving plates, top with remaining Parmesan, and serve.

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224 Comments

    • February 9, 2012 / 6:30 am

      yum! 😀

  1. February 7, 2012 / 6:54 pm

    This looks delicious. And healthy 🙂

  2. February 7, 2012 / 6:58 pm

    Lovely post. Your photo’s are beautiful, what camera are you using?

  3. February 7, 2012 / 7:01 pm

    I have a problem. I’m addicted to parmesan the way some people are addicted to bacon.

    Seriously. It’s 12-step time. And you’re not helping!

    This recipe looks AMAZING! 🙂

  4. February 7, 2012 / 7:08 pm

    Going to add this to my pinterest and cannot wait to try it!

  5. February 7, 2012 / 7:14 pm

    I think I’m going to try this tonight!

    • February 8, 2012 / 1:57 am

      It was delicious and looked so pretty on the plate! My husband, also a meat and potatoes guy, didn’t complain about the lack of meat but he did mention that a person could probably add chicken or shrimp! I think that was a hint!

  6. February 7, 2012 / 7:30 pm

    Butternut squash, garlic and white wine…this one looks like a winner. Great recipe.

  7. February 7, 2012 / 7:45 pm

    This looks ridiculously tasty, and beautiful to boot! Man, kale is such an under-sung veggie, I’m so glad it’s enjoying a bit of a resurgence in popularity of late.

    Well, I know what I’ll be making for dinner one night this week! It will be mine, oh yes, it will be mine…
    http://rantandrollallnight.wordpress.com/

  8. February 7, 2012 / 7:53 pm

    Great vegetable pasta post! The pictures are awesome too!

    Thank you for sharing!

    …following your blog…

  9. February 7, 2012 / 7:57 pm

    This looks *amazing*! I already use ground turkey for my spaghetti and whole wheat pasta. I’ll def have to try this one. I’ve never reblogged a blog before, but yours will be my first. Hope you have a wonderful day! 🙂

  10. February 7, 2012 / 8:01 pm

    This looks great! Can’t wait to try it. Thanks

  11. February 7, 2012 / 8:01 pm

    This looks really really good, I’m definitely going to have to try it!

  12. February 7, 2012 / 8:03 pm

    This looks amazing! I’m definitely going to make this one day. Thank you for the recipe =)

  13. February 7, 2012 / 8:11 pm

    It looks simply delicious! I will try it for sure.

  14. February 7, 2012 / 8:42 pm

    Love the photos! And the rumbling you caused in my stomach.

  15. February 7, 2012 / 8:45 pm

    Can’t wait to try this. I have three more weeks on my fast which means no cheese for me, but soon as it’s over 🙂 yum!

  16. February 7, 2012 / 8:47 pm

    Delicious! Love this kind of simple and tasty recipes. Thanks for sharing.

  17. February 7, 2012 / 8:50 pm

    Oh this definitely looks like a recipe I will have to try. Though, I have never actually had kale. I’ve seen it everywhere lately. Whats your suggestion fora first time kale-try?

  18. February 7, 2012 / 8:56 pm

    Yummm, sounds delicious. Can’t wait to try it : )

  19. February 7, 2012 / 9:37 pm

    Thanks for posting! I’ve been a pescatarian for over a year now so I always love finding new and simple recipes. Kale is a wonderful vegetable. I’ve been using it more and more in my cooking. I look forward to reading more of your healthy food posts.

  20. February 7, 2012 / 9:48 pm

    What a delicious and colorful meal to eat on a dreary winter’s day!

  21. February 7, 2012 / 10:06 pm

    This looks amazing! I love the simplicity of it – in fact, I think I have everything I need to make this dish tonight – woot! Sometimes the most simple meals are the most delicious!

  22. February 7, 2012 / 10:18 pm

    I love pasta and this looks like a such a healthy option! I love that you used kale- not a lot of people (that I know) use it… I love it also as a healthy snack- put on a baking tray- drizzle a little bit of olive oil- roast in oven until crispy- then sprinkle a bit of salt. Addictive!

  23. February 7, 2012 / 10:52 pm

    Oww. I just bit my computer screen trying to have a taste.

  24. February 7, 2012 / 11:29 pm

    I will CERTAINLY be making this over the next week – thank you so much for sharing!

  25. February 7, 2012 / 11:32 pm

    It looks scrumptious! I feel inspired to cook now,but it’s too late. I will definitely try this soon. Beautiful pictures.

  26. February 7, 2012 / 11:42 pm

    I have all the ingredients to make this now!!!!! I’m so eating this tonight! thanks!!!!!

  27. February 7, 2012 / 11:47 pm

    Nice work with the presentation! I love pasta but am concerned about the carbs. What do you eat this with? Just pasta or with some meat? Personally, I think shrimp would be super yum!

  28. Kiersten Marek
    February 7, 2012 / 11:57 pm

    Reblogged this on Kmareka.com.

  29. karencookiejar
    February 7, 2012 / 11:58 pm

    Yum, I’m going to make this tomorrow!

  30. karencookiejar
    February 7, 2012 / 11:59 pm

    Reblogged this on KarenCookieJar Blog and commented:
    I found this great recipe today and I can’t wait to make it for dinner tomorrow!

  31. February 8, 2012 / 12:27 am

    Mmm! That looks delicious! One of my goals is to try kale so this sounds like the perfect recipe to try it out. P.s. I love your backsplash! 🙂

  32. February 8, 2012 / 12:34 am

    Yum…a great way to use up pumpkin…I always seem to have pumpkin!

  33. February 8, 2012 / 1:34 am

    I like recipes with common and simple ingredients. It looks very good.

  34. February 8, 2012 / 1:46 am

    looks so good, i love pasta and i would definitely try your recipe.. thanks for sharing

  35. February 8, 2012 / 2:39 am

    Looks delicious! Try going meatless forever . . . you don’t need to stop a heartbeat to perpetuate yours. Great blog! 🙂

  36. Imelda Trevino
    February 8, 2012 / 2:55 am

    It looks delicious! I’m gonna cook it tomorrow.

  37. February 8, 2012 / 3:06 am

    I could eat this right off the screen. Scrumptious.

  38. February 8, 2012 / 3:10 am

    This is beautiful! It looks so delicious..

  39. February 8, 2012 / 3:43 am

    This sounds pretty good. Now if I could just get PDF Creator to play nicely I could save this recipe.

  40. February 8, 2012 / 4:18 am

    This looks wonderful! And your pictures are gorgeous. I absolutely love kale and squash together. You should definitely check out my blog. We definitely have similar interests in food.

  41. February 8, 2012 / 5:15 am

    I’m glad I stumbled upon your blog. This looks delicious, fresh and healthy. Thanks for sharing!

  42. February 8, 2012 / 5:24 am

    This is the greatest recipe ever! All of my favorite yummy foods in one place! If I could request my last meal, I think this would be it. Can’t wait to try thank you!!!!! <3

  43. February 8, 2012 / 5:27 am

    As a pasta fan, this looks cool and I would love to try that 🙂

  44. February 8, 2012 / 6:13 am

    I’m a pasta lover…will definitely try this out

  45. allaboutsusanhua
    February 8, 2012 / 6:19 am

    Looks so yummy!!!!!

  46. February 8, 2012 / 6:31 am

    Food blogs have become my cookbooks. This dish looks amazing!

  47. February 8, 2012 / 7:36 am

    Jen it’s YAMI YAMI. Regards Nonoy Manga

  48. February 8, 2012 / 8:33 am

    Looks really yummy! I love butternut squash and kale leaves. ^.^~

  49. February 8, 2012 / 9:05 am

    Thanks for sharing the recipe, I was looking for something to make tonight and luckily I have all those ingredients in the fridge, well except for kale, I’ll substitute it with spinach instead.

  50. February 8, 2012 / 11:34 am

    PASTA is something I can eat for the rest of my life, I love it soo much.

    It looks ULTRA delicious here.

    Great post, good work, great recipe. JUST GREAT!

  51. February 8, 2012 / 11:56 am

    Hooked lined and sinkered!! On my way to grocery store now!!! Merci!!!

    • February 8, 2012 / 10:00 pm

      Arriving at the grocery store on my bike in minus 12 weather(my car wouldn’t start), I had to choose between wirsing and bokchoy(no kale available)…I opted for the former…Worked like a charm…Thank you for this recipe….

  52. February 8, 2012 / 12:33 pm

    wow, your article is very useful. i like your blog. thank you friend.

  53. Emma @ Sweet Mabel
    February 8, 2012 / 1:00 pm

    I love Kale, it looks delicious!

  54. February 8, 2012 / 1:06 pm

    This looks great! This is definitely a recipe I can shop at the farmer’s market with and a great use of kale.

  55. February 8, 2012 / 1:56 pm

    I’m so glad I found your blog. I’ve always been afraid to use Kale, as I didn’t really know what to do with it. This recipe is so simple and your step by step instructions with photos is wonderful. I plan to make this dish this weekend. Thanks for posting!

  56. February 8, 2012 / 2:07 pm

    This looks wonderful. I’m always looking for something new (and relatively uncomplicated), and we love kale. I usually remove the leaves by holding the stem at the big end and running a sharp paring knife away from me down the length of the stem. Very quick and easy, and then I just chop the leaves.

  57. February 8, 2012 / 2:22 pm

    How wonderful. Certyainly worth a try.

  58. February 8, 2012 / 2:55 pm

    Hey there , as a vegetarian… yum… don’t know about the pre-cut squash though?? I am in Australia, & for me pre-cut means “old” & packaged produce!! I am in the middle of pumpkin season (what you guys call squash) here, so have fresh produce galore in my garden!! So will try this recipe. I am also gonna pin it my pinterest 🙂 check the vegetarian recipes board http://pinterest.com/dawnwhitehand/ 🙂

  59. February 8, 2012 / 3:04 pm

    What a great looking dish and the recipe sound too easy. Have you tried Lakota squash with it. I found this squash by accident and loved the flavor of it. Any food with wine in it, and along with it must be good. Looking forward to serving this at my table.

  60. February 8, 2012 / 3:57 pm

    I haven’t had a lot of luck liking kale – but this looks good enough for us to try it again. I also like how you use whole grain pasta, and the orange and green combination promises lots of omega 3 as well as many vitamins and minerals. Thanks for posting!

  61. February 8, 2012 / 4:01 pm

    Gorgeous, I love the colors & textures. Adding some wine makes anything delicious!

  62. February 8, 2012 / 4:53 pm

    Yummy! Will have to try this one sometime…have my own vegetable favorites and sure to add this to the list!

  63. February 8, 2012 / 4:59 pm

    oooh Im definately saving this in my to cook file 😉 looks lovely.

  64. February 8, 2012 / 5:03 pm

    Delicious. I hope I can get all of the ingredients here in Korea.

  65. February 8, 2012 / 5:15 pm

    Might make this for dinner tonight! Thank you for the recipe!

  66. February 8, 2012 / 5:32 pm

    Great pictures! Looks delicious

  67. February 8, 2012 / 5:53 pm

    Looks exquisite and tonight I’ll be savoring this gratifying meal. In between now and then, I’ll be perusing your other entries for additional meal ideas. 🙂

  68. February 8, 2012 / 5:58 pm

    I thought about your post last night and again this afternoon. Last night when I was consuming a totally unhealthy and fattening meal out – too much chips and salsa. And then at lunch today while drinking a Starbucks latte. The disadvantages and advantages of an obsessive mind – I spend way too much time ‘thinking’ instead of DOING. But, when a good thing crosses my path I can’t turn it loose until I act upon it. Thank you for the tasty looking recipe. I’m going to get some butternut squash and kale at the market today.

  69. February 8, 2012 / 5:58 pm

    Looks delicious! Thanks for sharing!

  70. February 8, 2012 / 6:03 pm

    Thanks for inspiring me to get brave and move outside my limited world of veggies to give kale and squash a go. Looks amazing!

    Amy
    http://www.revegofthenerd.com

  71. February 8, 2012 / 6:04 pm

    Grains are not healthy for you. They spike blood glucose and contain dangerous lectins. Just google it!
    They also inhibit nutrient absorbtion, leading to mineral and vitamin deficiencies. That hurts your immune system. Lectins also have a direct effect on the immune system. I have a very informative post on my blog recently about it. Pretty interesting info.

  72. February 8, 2012 / 6:19 pm

    Sooo glad you were freshly pressed (congrats) because now I’ve found your blog.. am following:) This recipe is just the sort of dish I love to make when taking a break from the standard meat/potatoes dish.

  73. February 8, 2012 / 6:25 pm

    Love the recipe and your pics. I am surprised that you think one meat-free meal a week is a sacrifice or enough to improve health tho. The statistics for how much meat North Americans eat compared to the of the rest of the world are staggering, and if everybody in the world tried to eat half the meat per year that the average North American does, we would fall short globally of enough animals and farmland to feed said animals by a long long way. There are more vegetarians (by necessity) in India alone than there are people in all of North America! Sad but true!

  74. February 8, 2012 / 6:55 pm

    isnt there salt in the dish…? or is it the one without salt?

  75. February 8, 2012 / 7:18 pm

    I’m pretty much repeating what everyone else said here but…this looks amazing! I will be making this for The Boyfriend and I very soon…though I may have to add some kind of meat to get him to eat it.
    I can’t wait to try this!

  76. February 8, 2012 / 7:24 pm

    This looks delicious! I can’t wait to try it sometime soon!

  77. February 8, 2012 / 7:53 pm

    I am glad I came across your post. This recipe looks delicious. Putting it on the top of my to cook list.
    I love using kale in pasta. I throw it in the boiling pasta water for a few minutes then purée with olive oil, garlic and pesto sauce. Mmmm

  78. February 8, 2012 / 8:09 pm

    It’s so timely seeing your delicious dish. I was really looking for a menu for this kind. Yours are healthy one and very hard work of you for putting some important details about your veggies.
    I like it so very informative…

  79. February 8, 2012 / 8:49 pm

    mmm this looks so tasty!

  80. February 8, 2012 / 8:50 pm

    mmm this looks so tasty!

  81. February 8, 2012 / 10:17 pm

    This looks so tasty and fresh! Love it.

  82. February 8, 2012 / 11:05 pm

    Tried it tonight … very good … thank you!

  83. February 8, 2012 / 11:10 pm

    Mmmhhh, this looks and sounds sooooo good! I really need to try it 🙂

  84. February 9, 2012 / 12:01 am

    This looks really good. I have just bought a whole butternut squash at the market and am thinking of giving this recipe a try.

  85. February 9, 2012 / 12:08 am

    Always looking for new ways to incorporate pumpkin into my diet. This looks MONEY! #NutritionTip

  86. February 9, 2012 / 1:09 am

    I am going to try this, looks delish! I agree about the pasta, could eat it every day too. 🙂

  87. February 9, 2012 / 1:23 am

    This is my first time to read an entry from this blog, and I must say, it gives me reason to come back and follow your culinary adventures. This recipe will surely be replicated in my own kitchen. Cheers!

  88. February 9, 2012 / 1:26 am

    WOW..I’m starving. Great pictures; they make me feel like I’m actually in your kitchen. I can just taste the pasta right now.. I bet I’ll see you on the Food Network one of these days! p.s. Congrats on making the home page!

  89. Stephanie
    February 9, 2012 / 2:09 am

    This is so beautiful and I am adding it to my menu this week! Thanks!

  90. February 9, 2012 / 2:16 am

    Thank you for sharing! Looks wonderful. I am not the greatest cook and you make it look so simple. Love it.

  91. February 9, 2012 / 2:37 am

    Made it! You’re right. Every ingredient counts…I forgot to buy carrots at the store and fresh parmesan. Dish needs them to balance the sweetness of the other ingredients. Good spur of the moment recipe for a Wednesday night 🙂 Thanks!

  92. February 9, 2012 / 3:43 am

    Wow this seems very easy to do! I’ll definitely try this out! Thank you for this great post! 🙂

  93. February 9, 2012 / 3:44 am

    i’d have to agree with everyone else – your pics are incredible =)

  94. February 9, 2012 / 3:59 am

    I make recipes like this one on a regular basis…thanks for such a great addition to my list!

    A to Z Challenge April 2012

    Twitter: @AprilA2Z
    #atozchallenge

  95. あきもと
    February 9, 2012 / 4:13 am

    Thumbs up \(*o*)/

  96. February 9, 2012 / 4:26 am

    I like vegetable. I will be cook. Thanks for sharing. 🙂

  97. February 9, 2012 / 4:28 am

    Amazing. Love the step by step photos, and the amazing colour of your food! I am totally following you now!

  98. February 9, 2012 / 4:31 am

    Okay, I confess. I have never used fresh garlic that wasn’t pre-cut in the kitchen before because I actually didn’t know how to do one of the very first steps that you listed for making this delicious pasta. Who would have thought that it could be so easy as putting the flat edge of your knife against it and then striking it with a closed fist?

    Inspired by your pictures and recipe, I wrote them down and went to the grocery store down the street and bought every single thing. Normally, I’m not a fan of meatless pasta, but it looked so good I am going to try it out. The snow outside makes it seem a perfect time for Winter Vegetable Pasta here in NYC, and I thank you kindly for your yummy post!

  99. February 9, 2012 / 4:47 am

    Wow, that looks amazing and healthy! Thanks for breaking it down step by step with pics so even a novice like me could make this. Thanks for sharing!

  100. February 9, 2012 / 5:49 am

    Omgosh you made me 1000 times hungry!!

  101. February 9, 2012 / 6:12 am

    This is a definite friday night dish on our household.

  102. February 9, 2012 / 6:40 am

    This looks so delicious! I want to eat it right now.

  103. February 9, 2012 / 6:59 am

    mmmm, I am definitely going to make this! great photos and I love your blog design!

  104. February 9, 2012 / 7:12 am

    Wow, this looks amazing! Nom! I think I will try it vegan style 🙂
    Best,
    Anon.

  105. February 9, 2012 / 7:27 am

    That looks so yummy!! I could almost just look at your pictures alone and get full of the scrumtrilocity! I will definitely be trying this. 🙂

  106. February 9, 2012 / 7:32 am

    wow very hungry halal or no ?

  107. February 9, 2012 / 9:07 am

    Wow, thank you for sharing this hearty recipe. I would definitely try it. Cheers!

  108. February 9, 2012 / 12:58 pm

    ow ow this way you’re gonna kill me

  109. February 9, 2012 / 1:25 pm

    Considering cooking this over the weekend, but wondering how many people these quantities are for?

  110. February 9, 2012 / 1:26 pm

    Sorry just read 6 servings.. Will be trying this! Thanks for posting.

  111. February 9, 2012 / 2:03 pm

    nice dish, I am going to give it a try for my friends who are coming to weekend.
    Thank you for nice idea 🙂

  112. February 9, 2012 / 3:26 pm

    Just made this last night for my housemates and it was DELICIOUS! Thanks for posting!

  113. February 9, 2012 / 3:37 pm

    Cool, a cooking show on a blog! Love it! I just made a shrimp linguine yesterday and forgot to photo it for my blog. Good job. Look yummy and I’m going to have to try it. 🙂

  114. February 9, 2012 / 3:38 pm

    Oh, the pics look good enough to eat. Can’t wait to make it! Thank you.

  115. February 9, 2012 / 4:07 pm

    yum. so simple and delicious!

  116. February 9, 2012 / 4:33 pm

    Thank you for posting! I’ve always wanted some recipes with Kale – I just never know what to do with it!

  117. February 9, 2012 / 5:56 pm

    Thank you for the recipe! I can always use another quick recipe during the week.

  118. February 9, 2012 / 6:01 pm

    Thanks for the recipe! This is going to be dinner. I am very excited; wine, cheese, and kale are three of my favorite foods.

  119. February 9, 2012 / 6:12 pm

    Ohh this dish looks delicious! Please feed me lol! I need to eat healthier:)

  120. February 9, 2012 / 6:16 pm

    Looks delicious! I heartily recommend “The Greens Cookbook” (from Greens Restaurant in the Bay Area), which has many scrumptious vegetarian recipes. We are meat eaters but you never miss the meat when you cook a Greens recipe.

  121. February 9, 2012 / 6:21 pm

    I love your blog and this recipe is just what i was looking for. Keep posting. 🙂

  122. February 9, 2012 / 6:22 pm

    Wow! I’m a vegetarian, so I think I’ll absolutely really like this dish. I love kale! :0 Beautiful photography too!

  123. February 9, 2012 / 7:00 pm

    Looks GREAT!!! Now I’m hungry…

  124. February 9, 2012 / 7:06 pm

    This looks delicious! Now, if only I weren’t a poor college student on a tight budget…

  125. February 9, 2012 / 7:41 pm

    Great looking recipe. Thanks!

  126. February 9, 2012 / 8:11 pm

    This looks great and has provided what we will be dining on this evening. THANK YOU! 🙂

  127. February 9, 2012 / 8:20 pm

    Just seen you :”Freshly Pressed” this looks delicious. A new blog I intend to follow and reblog you as well!

  128. February 9, 2012 / 9:48 pm

    Love the pixs and thanks for the ideal:) Can’t wait to try this for dinner Friday night!!

  129. February 9, 2012 / 10:00 pm

    I am also starting with the wine tonight, and I will tackle the rest another day.

    I was just having a conversation with my wife yesterday about the disappointing reaction I always have to a butternut squash, so I am certainly a little afraid of this recipe, expecially since you are also used kayle… yikes! But it does look good, so I’m going to end up trying it. If you swing my on the butternut and the kayle, I’m going to be very ambivalent!

  130. Vanessa
    February 9, 2012 / 10:13 pm

    This looks delicious! I love using kale in pasta recipes. My favorite so far is with lots of tomatoes, onions, and garlic. The kale just soaks up all the delicious flavors and promises the best bites of the dish.

  131. February 9, 2012 / 11:33 pm

    It sounds really tasty! And really well made step-by-step recipe. Thanks!

  132. antoguida
    February 9, 2012 / 11:37 pm

    These linguine look very well done! 🙂
    greetings from Italy
    Antonella

  133. February 9, 2012 / 11:59 pm

    Love your photos! I was just looking at the peeled slices of half of a butternut squash in a container in my fridge last night wondering what I was going to do with it. Now I know–and I don’t even have to go to the store because I have all of the other ingredients–whohoo! 🙂

  134. familylif
    February 10, 2012 / 1:30 am

    I will make this at home. I love pasta–very good recipe.

  135. February 10, 2012 / 1:32 am

    So simple and so beautiful and you reminded me to eat more kale!! 🙂

  136. February 10, 2012 / 2:03 am

    Looks so yummy – totally making this next week!!

  137. February 10, 2012 / 3:07 am

    Marry Me, Pl;ease!! LOL (I’d add some large shrimp to this dish). Let’s have a “cook-off”! Congrats on getting Pressed like freshly ground parsley!

  138. February 10, 2012 / 3:55 am

    Oh my GOD this all looks fantastic.. can’t wait to try some of this! 😀

  139. February 10, 2012 / 4:24 am

    Reblogged this on Shaggygirl and commented:
    Can’t think of anything to write? Post a recipe! Reblogging someone else’s recipe is even better!

  140. February 10, 2012 / 6:19 am

    Delicious! I’m writing with this lovely dish in front of me and this evening is the second night in a row I’ve made it! My boyfriend loved it and asked me to make it again (which is saying a lot when you see his usual reaction to kale). Thank you Jen for such a scrumptious vegetarian meal 🙂

  141. February 10, 2012 / 6:34 am

    Wow! I’m making this for sure. Thanks for the recipe! Looking forward to checking out more from your site.

  142. February 10, 2012 / 8:05 am

    loooooksss delicious! 🙂 i love to try that next time. 🙂

  143. February 10, 2012 / 9:12 am

    Lovely colors!

  144. February 10, 2012 / 11:07 am

    E’ davvero pieno di informazioni questo blog.
    Sono contento che hai condiviso queste informazioni utili con noi. Imparare cone nuove o leggere cose interessanti fa sempre picere. Tienici sempre informati su nuove notizie relative all’argomento postato.
    Grazie e buona giornata.

  145. February 10, 2012 / 2:32 pm

    I love meals like this which are not only simple but healthy and yummy all at the same time.I’m defo going to try this pasta this week 🙂

  146. February 10, 2012 / 3:10 pm

    I great meal which is a balanced diet. Tried something similar last week and it was very yumm

  147. February 10, 2012 / 5:05 pm

    Thank you this recipe looks very “Healthy” and “Delicious”, I am definitely going to try it!

  148. vivian
    February 10, 2012 / 5:30 pm

    can you suggest any substitution for the wine. Due to family dietary restrictions, I can’t cook with wine. Thanks!

  149. February 10, 2012 / 5:44 pm

    looks so delicious… since am a total vegetarian, am gonna definitely try this one…thankyou for the recipe 🙂

  150. February 10, 2012 / 6:00 pm

    I’m adding this to my “gotta try” list.

  151. February 11, 2012 / 3:57 am

    I made this tonight with a few modifications–my husband drank the wine that was left in the fridge so I used some veggie broth, I didn’t add the carrots, and I ended up putting it on top of quinoa instead of pasta and it was really really good-so thanks again!

  152. February 12, 2012 / 4:00 pm

    Although it is only late Summer down here in South Africa, we are already starting to eat the first pumpkins. With plenty of delicious pumpkin leaves too, of course. I adore the name of your blog and have to say, pumpkin features highly on my blog too – perhaps you’d like to take a look at some of my pumpkin flavoured posts? ‘perfect pumkins’ and ‘pumpkin leaves’? I’m doing roasted pumpkin and whole garlic with fried sage leaves and buckwheat noodles for suppper tonight… lucky, lucky me!

  153. February 13, 2012 / 7:36 pm

    i’ve actually never tried kale before. this looks delicious!

  154. February 14, 2012 / 4:21 pm

    Oh … you make me feel hungry. … [Y_Y ]

  155. February 14, 2012 / 4:41 pm

    I love your photos! Such great light.

    harkzeke.com

  156. Stephanie
    February 15, 2012 / 5:24 pm

    I made this last night for Valentine’s day and it was delicious. The kale was so bright and green. I loved it so much that I am making it again tonight, just the veggie part and trying parsnip in there too and using it as a side dish with salmon. This post got a ton of comments! Trying the Shepherd’s pie next. Thank you! Good work!

    • February 16, 2012 / 2:31 am

      That’s great! Love the idea of serving it along with salmon. Glad you enjoyed it 🙂

  157. Pearl
    February 17, 2012 / 12:17 am

    Just finished chopping my butternut squash, and my printer is zipping out your recipe now. Can’t wait to taste it – I hope it’s as delicious as your photos.

    Thank you very much for sharing!

  158. February 17, 2012 / 2:26 am

    Yum. that looks delicious and a great way to use kale

  159. February 18, 2012 / 8:27 pm

    Hi! We grow a few pumpkins and love finding recipes. It’s not all about jack-o-lanterns! Thank you for laying out a lovely dish. Vegetarian food is delicious. We’re having eggplant tonight. Olive Garden’s eggplant meal feels like slices of meat. http://www.CMRiedel.Wordpress.com

  160. February 25, 2012 / 12:44 am

    Can’t wait to make this! Filed it away in the ‘must try’ notebook.

  161. February 29, 2012 / 4:54 pm

    I love squash and kale! This is going on my “must try” list. I love your photographs and instructions. Awesome post! I’m looking forward to exploring more of your blog. Happy cooking!

  162. Leah
    March 4, 2012 / 11:29 am

    I normally don’t post when I have to substitute ingredients, but this was great! I live in Japan, so kabocha squash is easy to find, but kale isn’t, so I used spinach instead. Delicious, and a great way to get rid of leftover not-so-great white wine, too!

  163. March 16, 2012 / 1:06 am

    Dear Scrumptious Pumpkin I just shared your delicious recipe with the vegetarian branch of the family. Thanks for your step by step photographs, illustrating your recipe.
    And thanks for liking my blog today, too 🙂
    Best
    Ruth in Pittsburgh

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