I love pasta, and this one is so easy to make!
Here are the ingredients:
- Lacinato kale, diced into ribbons
- Delicata squash, cut into thin slices
- Red onion, cut into medium pieces
- Zucchini, cut into small quarter chunks
- Green onions, diced
- Tomatoes, diced, patted dry
- Garlic, diced
- Box of Campanelle pasta
- Jar of tomato basil Pomodoro sauce
- EVOO
- Salt & pepper to taste
- Hard Italian cheese, grated
Directions:
Sautée garlic, red onion and Delicata squash in EVOO.
After the squash and onions appear lightly browned, add in kale, zucchini, green onions, tomatoes and continue sautéing and stirring frequently until the Delicata squash and zucchini are tender but not too soft.
Add in Pomodoro sauce and simmer for 15 minutes, adding salt and pepper to taste.
Cook the Campanelle pasta in boiling water until al dente, fully drain. Add pasta into the simmering sauce, stirring to mix in thoroughly. Plate with a dusting of grated hard Italian cheese. Enjoy!
Makes great leftovers for lunch or dinner the next day.
