Credit: Christopher Baker

Recipe Summary

25 mins
1 hr
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

440 calories; fat 15g; cholesterol 35mg; sodium 830mg; protein 20g; carbohydrates 61g; sugars 10g; fiber 8g; iron 4mg; calcium 362mg.