Whole-Wheat Pasta With Braised Squash, Chard, and Pistachios 

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Photo by Jonny Valiant
Whole-Wheat Pasta With Braised Squash, Chard, and Pistachios  5.0 1 5 1
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  • Serves 4
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 715 calories
    • Fat 26 g (13g saturated fat)
    • Cholesterol 53 mg
    • Sodium 1,091 mg
    • Protein 23 g
    • Carbohydrate 105 g
    • Sugar 13 g
    • Fiber 16 g
    • Iron 7 mg
    • Calcium 375 mg

Cook the pasta according to the package directions. Drain and return to the pot.

Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.

Add the squash mixture (and any liquid), chard leaves, pecorino, the remaining 2 tablespoons of butter, and ½ teaspoon salt to the pasta and toss to coat.

Ingredients

  1. Check ¾ pound short whole-wheat pasta
  2. Check 5 tablespoons unsalted butter
  3. Check 2 leeks (white and green parts only), halved and sliced
  4. Check 1 small bunch Swiss chard, stems chopped and leaves sliced, separated
  5. Check kosher salt and black pepper
  6. Check ½ kabocha squash (about 2 pounds), peeled and cut into 3/4-inch pieces
  7. Check 1½ cups low-sodium vegetable broth
  8. Check 2 ounces pecorino, grated (about ½ cup), plus more for serving
  9. Check ⅓ cup roasted pistachios, chopped

Directions

  1. Cook the pasta according to the package directions. Drain and return to the pot.
  2. Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.
  3. Add the squash mixture (and any liquid), chard leaves, pecorino, the remaining 2 tablespoons of butter, and ½ teaspoon salt to the pasta and toss to coat.
  4. Serve topped with the pistachios and additional pecorino.

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