Butternut squash kale linguine
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Butternut squash kale linguine

A delicious comforting pasta that is low on calories but full of flavor
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Servings: 2 people
Author: Tatiana Shifruk


  • 8 oz linguine pasta
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 leaves lacinato kale or any other kale
  • 1/3 of butternut squash
  • handfull of cremini mushrooms
  • 1/2 cup roasted bell peppers diced
  • rosemary


  • cook pasta according to the package directions. strain, add a splash of olive oil and set aside
  • remove seeds from butternut squash if needed and peel, cut into little cubes. Clean and cut mushrooms. remove center stems from kale. chop the leaves
  • heat some oil in a pan. add onions, garlic. squash, mushrooms and de-stemed rosemary. cook for couple minutes over medium heat until onions are soft.
  • add 1/2 cup of water and cover. cook for another 12 min.Add kale and roasted bell peppers. add another 1/2 cup of water and cook for 5 min stirring occasionally. Salt and pepper to taste
  • transfer linguine  to the veggie pan. simmer for couple minutes
  • plate your dish. Enjoy!