Why This Recipe Works
- Bat wing-like farfalle pasta and Tuscan kale (a.k.a. cavolo nero) paired with bright orange pumpkin pack some Halloween spirit onto your plate.
- If you're short on time, pre-cut pumpkin from the supermarket will speed up your prep, so you can have dinner on the table in 20 minutes.
As I get older, I find myself embracing the childish pleasures of holidays like Halloween, though you have to admit that adults get a little shortchanged on this one. So even though I'm technically not allowed to trick-or-treat on my own anymore and don't have kids, I decided to have a little Halloween fun in the kitchen.
With a fanciful stretch of your imagination, farfalle pasta becomes bat wings and Tuscan kale, a.k.a. cavolo nero (literally, "black cabbage") adds some requisite darkness. Pair it with bright orange pumpkin and you've packed some Halloween spirit onto your plate!
But regardless of whether you're a Halloween enthusiast, this is a light and super easy dish to put together. In one bowl, you'll get a hearty serving of kale and pumpkin, tied together with a generous topping of nutty Parmesan. The most time-consuming part is cutting up the pumpkin. On the bright side, that means you can whip up some roasted pumpkin seeds for snacking on the next day. But if you're short on time, see if your supermarket carries pre-cut pumpkin. That way, you'll have dinner on the table in 20 minutes—not bad for a weeknight meal!
Skillet Kale and Pumpkin Pasta Recipe
This quick and easy single skillet meal of pasta with pumpkin and black kale is perfect for a Halloween feast!
2 tablespoons extra-virgin olive oil, plus more for serving
3 1/2 cups cubed, peeled, and seeded sugar pumpkin or kabocha squash
Kosher salt and freshly ground black pepper
1 medium shallot, thinly sliced (about 1/2 cup)
Pinch dried red chile flakes
1 clove garlic, minced or grated with a Microplane (about 1 teaspoon)
4 cups homemade or store-bought low-sodium vegetable or chicken stock
1 pound farfalle pasta
3 cups chopped lacinato kale (Tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons
1 tablespoon fresh juice from 1 lemon
2 ounces finely grated Parmigiano-Reggiano, plus more for serving
Heat oil in a 12-inch skillet over medium-high heat until hot. Add pumpkin, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Push to the side and add shallot and chile flakes and cook until softened, about 1 minute more, then add garlic and cook until fragrant, another 30 seconds.
Add stock and pasta and adjust heat to maintain a vigorous boil and cook, stirring occasionally, until pasta has about 4 minutes left to finish and stir in kale leaves. Allow pasta to finish cooking and kale to wilt. Remove from pan and toss with lemon juice and cheese. Season to taste. Serve drizzled with olive oil and sprinkled with more cheese.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 104g||38%|
|Dietary Fiber 8g||27%|
|Total Sugars 9g|
|Vitamin C 51mg||255%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|