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Alfredo Lentil Penne w/ Butternut Squash & Kale

Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 box Organic Green Lentil Pasta
  • 1.5 cups vegetable broth
  • 1/4 cup heavy cream
  • 3/4 cup fat free milk
  • 1 package frozen butternut squash
  • 1 cup chopped kale fresh
  • 1/2 white onion finely diced
  • 4 Tbsp. Kerrygold butter
  • 2 Tbsp. crushed garlic
  • 1/2 tsp. nutmeg
  • 1 tsp. brown sugar
  • 3/4 cup shredded Parmesan + more for garnish
  • 1 Tbsp. fresh rosemary
  • 1 Tbsp. fresh sage
  • salt and pepper to taste

Instructions

  • Bring a pot of water to boil, and cook pasta according to box instructions.
  • Melt butter in a large saucepan and saute chopped onion, rosemary, sage and garlic. Cook until onions soften.
  • Add in the butternut squash, vegetable broth, nutmeg, brown sugar, salt and pepper.
  • Stir, cover and cook for 10 minutes on medium heat - or until butternut squash is softened. Then add in milk, heavy cream, Parm, and kale. Stir and then add in pasta. Serve warm. Enjoy!