Winter Thyme Pasta

Description

Enjoy this pasta dish any time of the the year, but especially in fall and winter.

Ingredients

2 tablespoons
olive oil
3 cloves
garlic, chopped
1
onion, sliced (medium! )
2
carrots, diced (large! )
1
large butternut squash, diced (half! )
1⁄3 pound
young kale, stems and leaves coarsely chopped
1 tablespoon
dried thyme
1 cup
chicken stock or white wine
8 ounces
rice pasta
1 cup
freshly grated Parmesan, romano or asiago cheese
1 dash
Salt and freshly ground black pepper

Instructions

1. Boil a large pot of water. Salt the water and add the pasta. Cook until al dente, about 10 minutes.

2. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add onion, garlic, squash, and carrots, then cook until vegetables soften, about 7 minutes. Add the thyme and season with salt and pepper. Add the kale and cook until kale wilts down, about 2 minutes.

3. Add chicken stock/wine and cook for another 5 minutes, allowing it to reduce.

4. Season to taste with salt and pepper.

5. Add the cooked pasta, about ¼ cup of the water the pasta cooked in, and ⅔ cup of cheese. Stir to combine.

6. Transfer to serving plates, top with remaining cheese, and serve.

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