Winter Vegetable Pasta with White Wine and Parmesan
Recipe type: Healthy Pasta Dish
Total Time:  30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 6 servings
  • 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
  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.
Recipe by Jen Elizabeth's Journals at