Winter Thyme Pasta


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


2 tablespoons
olive oil
3 cloves
garlic, chopped
onion, sliced (medium! )
carrots, diced (large! )
large butternut squash, diced (half! )
1⁄3 pounds
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


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.

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.

Filtered HTML

  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <img> <h2> <h1> <h3> <div> <span> <section> <b> <ul> <ol> <li> <dl> <dt> <dd> <p> <table> <td> <tr>
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.