| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 pound bucatini
- Kosher salt and freshly ground black pepper
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 6 ounces diced pancetta
- 2 cups diced butternut squash
- 1/2 red onion, diced
- 1/4 cup sun-dried tomatoes, chopped
- 2 teaspoons chopped fresh thyme
- 3 cloves garlic, minced
- 2 cups chopped kale
- 1/3 cup grated Parmesan
- 1/3 cup dry white wine, such as Sauvignon
- 1 lemon, juiced
- 1/4 cup toasted pine nuts
- Fresh basil, for topping
Instructions
- Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
- Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
- Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
- Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 588 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 35 mg |
| Sodium | 514 mg |
Reviews
Loved it. Easy to make and tasted great. I doubled the veggies.
Absolutely Delicious!!! We didn’t do pasta… substituted chicken stock… added Sherry and a jalapeño.
I just finished eating this dish and it was fabulous! I followed the ingredients list, with the addition of crunchy garlic with chili oil (jarred). I also used less of the pasta water, just because that’s how I like it. The flavors and textures were great and I will surely make it again.
I have made this twice now. The first time, exactly as Ree has it here. Delicious. I was unable to find pancetta at three different stores (thanks, Covid) so had to sub prosciutto. I also subbed chickpea pasta. Again, was great.
Delicious and so easy to make
Excellent recipe. I used bacon instead of pancetta and a shallot instead of the red onion. I also used whole wheat spagetti. I cut the recipe in half. My husband and I both loved it.
Should have read the reviews and cut the amount of pasta.
Delicious! I made it with half the pasta as other reviewers suggested and the ratio was perfect.
Very tasty and easy to make. Light but full of flavor.
My husband and I really enjoyed this dish and have enough leftover for lunch tomorrow. I followed the recipe and used 1/2 the amount of the bucatini pasta. Also, any kind of spaghetti will also work. I will be making this again. Enjoy!