- 8 ounces small lasagna noodle (rombi) pasta or 12 lasagna noodles, broken into ½-inch pieces
- 1 cup fresh ricotta
- 1 teaspoon finely grated lemon zest
- 1½ teaspoons kosher salt, divided
- 1¼ teaspoons black pepper, divided
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme leaves
- 2 garlic cloves, finely chopped
- 1 large yellow onion, finely chopped
- 1 medium butternut squash (about 2½ lb.), peeled, seeded, and cut into ½-inch cubes
- 2 10-ounce packages button mushrooms, thinly sliced
- 8 cups coarsely chopped curly kale (from 1 large bunch)
- 12 cups Easy Homemade Parmesan Broth (recipe below) or vegetable broth
- Torn basil leaves, for serving
- Cook the pasta according to the package directions. Drain and reserve.
- Combine the ricotta, lemon zest, and ¼ teaspoon each salt and pepper in a medium bowl. Set aside.
- Warm the olive oil with the thyme in a pot over medium until fragrant. Add the garlic, onion, and remaining salt and pepper. Cook over medium until just tender, about 5 minutes. Add the squash and mushrooms; cook, partially covered, until the squash is tender, 10 to 12 minutes. Stir in the kale. Add the broth and simmer 15 minutes.
- Stir in the noodles to warm and serve, garnished with the seasoned ricotta and basil.
Easy Homemade Parmesan Broth
Combine 12 oz. Parmesan cheese rinds with 2 yellow onions (sliced), 3 medium carrots (peeled and sliced), 1 smashed garlic clove, and 4 bay leaves in a large pot. Add 5 quarts cold water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavorful, 30 minutes. Strain and cool completely. Makes 4½ quarts (18 cups).
Per 1 cup serving: 50 calories; 2.5g fat (1.5g saturated fat); 10mg cholesterol; 190mg sodium; 3g protein; 4g carbohydrates; 1g sugar; 1g fiber; 0mg iron; 95mg calcium.