Here’s another tasty, meatless weeknight meal. If someone in the family insists on meat, add some crumbled cooked sausage for them to stir into their portion.
- 3/4 lb. short whole wheat pasta
- 5 Tbsp. unsalted butter
- 2 leeks (white and light green parts only) halved and sliced
- 1 small bunch Swiss chard, stems chopped and leaves sliced, separated
- 1/2 kabocha (or other winter squash) about 2 pounds, peeled and cut into 3/4-inch pieces
- 1 1/2 cups low-sodium vegetable broth
- 2 oz. pecorino, grated (about 1/2 cup), plus more for serving
- 1/3 cup roasted pistachios, chopped
- Cook the pasta according to package directions. Drain and return to the pot.
- Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes.
- Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.
- Add the squash mixture (and any liquid)), chard leaves, pecorino, the remaining 2 tablespoons of butter, and 1/2 teaspoon salt to the pasta and toss to coat.
- Serve topped with pistachios and additional pecorino.
Our Notes: Instead of kabocha we used butternut squash; and we switched out the whole wheat pasta for the rad looking organic Trottole pasta. We doubted the squash would be tender in the allotted 8 to 10 minutes as directed, and sure enough, it took twice that amount of time!
And of course I needed that extra kick so I added a sprinkle of crushed red pepper!
—Recipe from Nov. 2014 issue of Real Simple Magazine.