Bring lightly salted water to a boil in a medium saucepan. Cook lentil pasta according to package directions. Drain and set aside.
Add some zip to your pasta by using chicken andouille sausage, sweet potatoes, and kale.
Servings and Ingredients
|1 (8-oz.) box Modern Table lentil penne pasta, dry|
|1 tbsp. Gustare Vita olive oil, plus 1 tsp. for garnish|
|1 (12-oz.) pkg. Johnsonville andouille chicken sausage, sliced 1-inch thick|
|1 medium red onion, sliced 1-inch thick|
|5 clove(s) garlic, minced|
|2 c. butternut squash, peeled and cut into 1-inch pieces|
|2 tsp. smoked paprika|
|1 (10-oz.) bag chopped kale|
|2 ½ c. Hy-Vee 33%-reduced-sodium chicken broth|
|Fresh parsley, chopped for garnish|
|Manchego cheese, shaved, for garnish|
Things To Grab
- Medium saucepan
- Large Dutch oven with lid
Preheat oven to 350 degrees. Add olive oil to a large Dutch oven over medium-high heat. Add sausage and cook for 5 minutes or until browned and cooked through (165 degrees). Add onion, garlic, squash, and smoked paprika. Continue to cook, stirring occasionally, about 2 more minutes or until onion and garlic are fragrant and softened.
Stir in kale, cooking until it begins to wilt, about 1 to 2 minutes. Add chicken stock and season with salt; scrape off any browned bits from the bottom of the pan.
Cover Dutch oven with lid and bake 35 to 45 minutes or until squash is fork-tender. Remove from oven and stir in pasta. Season with salt and pepper. If desired, garnish with fresh parsley, cheese, and 1 teaspoon olive oil.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 60mg
- Sodium: 1000mg
- Total Carbohydrates: 61g
- Protein: 29g
Chef Brandon Zawada, Milan