- 2 Tbsp. olive oil
- 2 garlic cloves (chopped)
- 1/8 tsp. crushed red pepper flakes
- 2 1/2 cups sliced kale
- 1 butternut squash (roasted and cubed)
- 1/2 pound whole wheat fettuccine
- 2 large eggs
- 1/2 cup grated Parmesan
- Salt (to taste)
- Pepper (to taste)
Active time: 20 minutes
Total time: 25 minutes
In a skillet, heat olive oil over medium heat. Add chopped garlic cloves and crushed red pepper flakes and cook 1 minute. Add sliced kale, season with salt, and cook until wilted, 3 minutes. Stir in squash, cover, and set aside.
Meanwhile, boil whole wheat fettuccine until al dente. Drain, reserving ½ cup pasta water, and add pasta to skillet over medium heat. Season with salt and pepper and stir in reserved water, a few tablespoons at a time.
Remove skillet from heat; stir in beaten eggs. Return to heat and stir until eggs make a sauce, 30 seconds. Remove from heat, stir in grated Parmesan, and serve.
How to Roast Squash:
Halve a 2-pound butternut squash; discard seeds. Rub with olive oil, salt, and pepper. Roast on a baking sheet, cut side down, at 350° until tender, 35 minutes.
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