This is the perfect dish to cozy up to on a crisp fall evening. It is light yet satisfying and full of healthy feel-good veggies. It is sure to please even your toughest critics.
- 1-pound semonlina radiatori (or choose your favorite pasta)
- 1-pint cherry tomatoes (halved)
- 1 cup sugar snap peas (with the ends removed)
- 1 delicata squash (peeled and diced ½ inch)
- ½ bunch dinosaur kale (stems removed and sliced in half long-ways)
- ½ cup shredded asiago cheese (I used basil olive oil flavored cheese for a fun touch)
- ½ shallot (minced)
- ½ tsp garlic
- 2 tbsp capers (with a lot of the brine)
- 2 tbsp fresh chopped basil
- 4 sprigs of thyme (stems removed)
- Zest and juice of a lemon
- Salt and pepper to taste
- Olive oil (approximately 3 tbsp)
- In a large pot, heat salted water to a boil.
- Coat a large skillet with olive oil. Add garlic, shallot, and tomatoes and sauté on medium heat for five minutes. Season with salt and pepper.
- Add squash, snap peas, basil, thyme, and the zest and juice of a lemon to the skillet. Cook covered on medium for five minutes or until squash become al denté. Season with salt and pepper.
- Cook pasta according to package directions (approximately 6 minutes)
- Add kale to the skillet and cook covered for another five minutes or until it has wilted and remove from the heat.
- Reserve 1/3 cup of pasta water before draining.
- Add drained pasta, reserved water, capers, and the cheese to the skillet with the vegetables. Stir to combine.
- Top each serving with extra cheese and fresh herbs and ENJOY!
Guest Blogger: James Madison Dietetics