Butternut squash kale linguine
A delicious comforting pasta that is low on calories but full of flavor
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American, Italian
Keyword: butternut squash kale pasta
Servings: 2 people
Calories: 215kcal
- 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!
Calories: 215kcal | Carbohydrates: 43g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 491mg | Potassium: 260mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2380IU | Vitamin C: 46mg | Calcium: 69mg | Iron: 2mg