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Name: Creamy One-Pot Butternut Squash Pasta with White Beans and Kale
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups loosely packed fresh basil leaves (about 1 ounce) divided; 1 small lemon; 1/2 cup roasted pumpkin seeds (salted or unsalted is fine); 3 tablespoons olive oil divided; 1/4 teaspoon red pepper flakes; 6 cloves garlic; 1 (15-ounce) can cannellini beans; 12 ounces dried linguine; 1 cup canned butternut squash purée (can sub sweet potat; 2 teaspoons kosher salt plus more as needed; 1/2 teaspoon freshly ground black pepper; 4 1/2 cups water; 1/2 to 1 cup full-fat plain Greek yogurt; 3 cups loosely-packed baby kale or baby spinach; 1 ounce Parmesan cheese shaved with a Y-peeler (about 1/4 cup)

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INGREDIENTS

1 1/2 cups loosely packed fresh basil leaves (about 1 ounce) ; divided
1 small lemon
1/2 cup roasted pumpkin seeds (salted or unsalted is fine)
3 tablespoons olive oil ; divided
1/4 teaspoon red pepper flakes
6 cloves garlic
1 (15-ounce) can cannellini beans
12 ounces dried linguine
1 cup canned butternut squash purée (can sub sweet potat
2 teaspoons kosher salt ; plus more as needed
1/2 teaspoon freshly ground black pepper
4 1/2 cups water
1/2 to 1 cup full-fat plain Greek yogurt
3 cups loosely-packed baby kale or baby spinach
1 ounce Parmesan cheese ; shaved with a Y-peeler (about 1/4 cup)

INSTRUCTIONS

Thinly slice 6 garlic cloves and add to a large straight-sided skillet (we like this one) or Dutch oven. Drain and rinse 1 can cannellini beans. Add 1/2 the beans, the remaining 2 tablespoons olive oil, 12 ounces linguine, 1 cup canned butternut squash purée, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Add 4 1/2 cups water and bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last two minutes of cooking, add 3 cups baby kale.

Remove from the heat. Stir in 1/2 cup of the plain Greek yogurt, the remaining beans, the juice from 1/2 the lemon, and the remaining 1 cup basil leaves (tear them as you add them). Toss with tongs, and taste, adding more lemon juice and salt as needed. If you prefer a creamier pasta, add the remaining 1/2 cup yogurt. Divide the pasta between 6 bowls and garnish each bowl with the pumpkin seed-basil mixture, shaved Parmesan cheese, and more black pepper.

NOTES

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Creamy One-Pot Butternut Squash Pasta with White Beans and Kale

1 1/2 cups loosely packed fresh basil leaves (about 1 ounce) divided
1 small lemon
1/2 cup roasted pumpkin seeds (salted or unsalted is fine)
3 tablespoons olive oil divided
1/4 teaspoon red pepper flakes
6 cloves garlic
1 (15-ounce) can cannellini beans
12 ounces dried linguine
1 cup canned butternut squash purée (can sub sweet potat
2 teaspoons kosher salt plus more as needed
1/2 teaspoon freshly ground black pepper
4 1/2 cups water
1/2 to 1 cup full-fat plain Greek yogurt
3 cups loosely-packed baby kale or baby spinach
1 ounce Parmesan cheese shaved with a Y-peeler (about 1/4 cup)

Finely chop 1/2 cup loosely packed basil leaves and finely grate the zest of 1/2 small lemon. Transfer both to a small bowl. Add 1/2 cup roasted pumpkin seeds, 1 tablespoon of the olive oil, and 1/4 teaspoon red pepper flakes, season with salt as needed (this amount will vary depending on if your roasted pepitas were salted), and stir to combine; set aside. Halve the lemon and set aside.
Thinly slice 6 garlic cloves and add to a large straight-sided skillet (we like this one) or Dutch oven. Drain and rinse 1 can cannellini beans. Add 1/2 the beans, the remaining 2 tablespoons olive oil, 12 ounces linguine, 1 cup canned butternut squash purée, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
Add 4 1/2 cups water and bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last two minutes of cooking, add 3 cups baby kale.
Remove from the heat. Stir in 1/2 cup of the plain Greek yogurt, the remaining beans, the juice from 1/2 the lemon, and the remaining 1 cup basil leaves (tear them as you add them). Toss with tongs, and taste, adding more lemon juice and salt as needed. If you prefer a creamier pasta, add the remaining 1/2 cup yogurt. Divide the pasta between 6 bowls and garnish each bowl with the pumpkin seed-basil mixture, shaved Parmesan cheese, and more black pepper.

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Nutrition

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Serving Size: 1 (1473g)
Recipe Makes: 1

Calories: 1222
Calories from Fat: 236 (19%)

Amt Per Serving		% DV

	Total Fat 26.2g	35 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 4.7g
Cholesterol 273.3mg		84 %
Sodium 2987mg		103 %
Potassium 735mg		19 %
Total Carbohydrate 194.4g		57 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 193.5g
Protein 50.7g		72 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1222

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