Farfalle with Winter Vegetables

In the mood for pasta but not for a heavy sauce? Well grab some veggies and get cookin’!


  • 1 medium butternut squash
  • 1 small bunch of kale
  • 1 box farfalle
  • extra virgin olive oil
  • salt & pepper
  • Parmesan Cheese
  • Ricotta Cheese
  • 2-3 medium cloves of garlic


  • Preheat the oven to 350 degrees and start your water for pasta.
  • Peel, de-seed and chop the squash into cubes.
  • Place squash in a large mixing bowl, drizzle with the oil, sprinkle with salt & pepper and mix gently so all the cubes are coated.
  • Spread out the squash onto a baking sheet and bake until fork tender (approx. 25 minutes).
  • Add pasta to the boiling water and cook until aldente.
  • Coat the bottom of a large frying pan with olive oil.
  • Add minced garlic, salt, pepper and cook (sweat) over low heat.
  • Add chopped kale, about 1/4 cup of water and toss gently in the pan. Cover and let the kale reduce/wilt.
  • Drain pasta and add to a large bowl immediately.
  • Add 2 large spoons of ricotta cheese and mix well.  The heat from the pasta will melt the ricotta as you toss. I also added the last of my shredded mozzarella and parmesan cheese.
  • Add the roasted squash and the kale with the olive oil and garlic from the pan.

Toss gently and enjoy!


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