Christopher Baker
Hands-On Time
25 Mins
Total Time
1 Hour
Yield
Serves 6

How to Make It

Step 1

Cook the pasta according to the package directions. Drain and reserve.

Step 2

Combine the ricotta, lemon zest, and ¼ teaspoon each salt and pepper in a medium bowl. Set aside.

Step 3

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.

Step 4

Stir in the noodles to warm and serve, garnished with the seasoned ricotta and basil.

Chef's Notes


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.

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