WINTER SQUASH PASTA BAKE WITH COLLARD GREENS
This is a lovely, wholesome one-dish pasta and collard greens dinner that lends itself well to substitution. This is a great meal by itself with just garlic bread and a crisp Riesling.
Provided by Patty Ruth Hand Pirko
Categories Main Dish Recipes Casserole Recipes Noodles
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Roll deli ham and thinly slice; set aside.
- Mix squash, 1 tablespoon olive oil, and salt in a bowl and place on a baking sheet.
- Bake in the preheated oven until firm, but tender, about 20 minutes. Turn on the oven's broiler.
- While squash bakes, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup pasta water.
- Heat remaining olive oil in an oven-proof skillet over medium heat. Cook and stir onions and rosemary until onions are translucent, about 5 minutes. Add collard greens and cook and stir until they begin to soften, 4 to 5 minutes. Add ham; cook until greens are soft and ham is warmed through, about 5 minutes. Add cooked pasta and 3/4 cup Parmesan cheese. Slowly add chicken broth and stir. Add pasta water as necessary to achieve a creamy consistency. Add warm squash; season with salt and pepper. Sprinkle with remaining Parmesan cheese.
- Place briefly under the broiler until cheese is slightly browned, 2 to 4 minutes.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 79.5 g, Cholesterol 30.9 mg, Fat 12.3 g, Fiber 4 g, Protein 27.2 g, SaturatedFat 3.8 g, Sodium 877.8 mg, Sugar 3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love