One Pot Pasta: Squash and Kale
Recipe type: Healthy, Clean, Whole Pasta Recipe (Vegetarian)
Total Time: 40 minutes
Prep: 15 minutes
Cook: 25 minutes

Yield: 6 servings

Level: Easy
  • 4½ cups water
  • 12 ounces whole wheat linguine
  • 3 cloves garlic, minced
  • 1 shallot, diced
  • 16 ounces peeled and diced butternut squash, chopped into ¼-inch cubes
  • 4 ounces kale, chopped into bite-sized pieces
  • 1½ tablespoons dried thyme
  • 2 tablespoons plus 3 tablespoons olive oil
  • 1 cup parmesan, freshly grated
  • Salt and freshly ground black pepper
  1. Add the water to a stock pot or large, deep sauté pan. Add the linguine, garlic, shallot, squash (squash must be cut into ¼-inch cubes in order to cook as quickly as the pasta), kale, thyme, and 2 tablespoons olive oil. Season with salt and pepper. Bring to a boil, then reduce to a simmer, stirring frequently with a wooden spoon (ingredients may stick to the pan without frequent stirring).
  2. Cook until the pasta is al dente and nearly all of the water is absorbed (if most of the water is absorbed before the pasta is al dente, add additional hot water, about ½ cup at a time).
  3. Remove from heat, add 3 tablespoons olive oil, and stir until well combined. Season to taste with salt and pepper. Transfer to serving plates, topping each with handfuls of freshly grated parmesan.
Nutrition Information
Serving size: 6 Calories: 384 Fat: 18.6g Saturated fat: 5.4g Carbohydrates: 40.5g Sugar: 2.5g Sodium: 484mg Fiber: 6.1g Protein: 17g Cholesterol: 46mg
Recipe by Jen Elizabeth's Journals at