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🍝 Pasta with Pumpkin and Kale

347 kcal · 30 min · 4 servings

Ingredients

• 200 g Penne
• 300 g Kale
• 300 g Acorn squash (peeled)
• 0.5 Chili pepper (chopped)
• 1 dash White wine
• 50 ml Vegetable broth
• 2 tbsp Parmesan
• Salt
• Nutmeg (ground)
• 2 tbsp Butter

Instructions

1. 1. Bring a large pot of water to a boil and add salt.
2. 2. Cook the penne pasta in the water for the time stated on the package until al dente.
3. 3. Wash the kale thoroughly.
4. 4. Remove the tough central stem from the leaves.
5. 5. Chop the kale leaves into rough pieces.
6. 6. Boil the kale for two minutes in salted water (this short cooking process is called blanching).
7. 7. Remove the kale from the water.
8. 8. Rinse the vegetables briefly with cold water.
9. 9. Let the kale drain well.
10. 10. Cut the pumpkin into small cubes.
11. 11. Melt butter in a pan.
12. 12. Sauté the kale for about five minutes over low heat in the butter.
13. 13. Add the pumpkin cubes and chili to the pan.
14. 14. Fry the ingredients briefly.
15. 15. Deglaze the mixture with a little white wine.
16. 16. Pour in the broth.
17. 17. Simmer the mixture for ten to fifteen minutes.
18. 18. Check if the vegetables are cooked but still firm.
19. 19. Season the sauce with salt and nutmeg.
20. 20. Fold the drained penne into the sauce.
21. 21. Toss everything briefly to combine.
22. 22. Fill the pasta into pre-warmed plates or bowls.
23. 23. Sprinkle the portions with grated Parmesan.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 347
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 44 g