One Pot Pasta with Squash & Kale

• 4- 1/2 cups Water
• 12 ounces, weight Whole Wheat Linguine
• 3 cloves Garlic, Minced
• 1 Shallot, Diced
• 16 ounces, weight Peeled And Diced Butternut Squash, Chopped Into 1/4-inch Cubes
• 4 ounces, weight Kale, Chopped Into Bite Sized Pieces
• 1- 1/2 Tablespoon Dried Thyme
• 5 Tablespoons Olive Oil
• 1 cup Parmesan, Freshly Grated
• Salt And Freshly Ground Black Pepper

1. Add the water into a stock pot or large, deep saute pan.
2. Add the linguine, garlic, shallot, squash (squash must be cut into 1/4-inch cubes in order to cook as quickly as the pasta), kale, thyme, and 2 tablespoons olive oil.
3. Season with salt and pepper.
4. Bring to a boil, then reduce to a simmer, stirring frequently with a wooden spoon (ingredients may stick to the pan without frequent stirring).
5. Cook according to pasta package instructions for al dente and nearly all of the water is absorbed (if most of the water is absorbed before the pasta is al dente, add additional hot water, about 1/2 cup at a time).
6. Remove from heat, add 3 tablespoons olive oil, and stir until well combined.
7. Season to taste with salt and pepper.
8. Transfer to serving plates and top each with handfuls of freshly grated Parmesan.

water, linguine, garlic, shallot, butternut, weight kale, thyme, olive oil, parmesan, salt

Taken from tastykitchen.com/recipes/main-courses/one-pot-pasta-with-squash-kale/ (may not work)