Simple Winter Vegetable Pasta

Simple ingredients can go a long way in creating a delicious meal. Save this one for a night where you’ve got a little more time or a sous chef to enjoy the cooking experience with you.

What You Need

2 pkgs. Fresh Cut Butternut Squash

¾ lb. Signature reserve bucatini pasta

8oz. Pancetta

1 bunch Kale

¼ c. Walnuts

1 lemon

2 Eggs

2 Tbsp. Parmesan cheese

Salt and pepper as desired

 How It’s Made:

  1. Preheat oven to 425
  2. Place butternut squash on a lined baking sheet and spray with cooking, season with salt and pepper as desired
  3. Bake for 30 minutes
  4. Bring a medium pot of water to a boil
  5. Add noodles and cook until al-dente, about 9 minutes (according to package directions)
  6. In a large pan, brown the pancetta
  7. Roughly chop kale
  8. Once done, transfer to a plate
  9. Add the kale to the pan and saute until soft
  10. Roughly chop the walnuts and add to kale
  11. Add the bucatini pasta, lemon juice and pancetta to the kale and toss
  12. Add in the butternut squash toss lightly
  13. Remove from heat
  14. Whisk together eggs and parmesan cheese
  15. Add egg mixture to the pasta and toss quickly and plate immediately

Serves 6

Nutritional Facts:
Plate icon

Calories 460
Total Fat 18g
Protein 20g

Sodium 737mg
Fiber 8g
Carbohydrates 57g
Sugar 6g
Cholesterol 92g

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