Baked Pumpkin Pasta with Pancetta, Gruyere, Kale, and White Beans
Ingredients
-
6
oz
pancetta, diced
-
1
unit
onion, thinly sliced
-
to taste
unit
kosher salt
-
to taste
unit
black pepper
-
cooking spray
unit
for greasing
-
2
cloves
garlic, minced
-
½
tsp
red pepper flakes
-
2
bunches
kale, stemmed and torn
-
12
oz
whole-wheat or gluten-free penne pasta
-
2
15-oz cans
cannellini beans, drained and rinsed
-
1
15-oz can
pumpkin puree
-
1½
cups
grated Gruyère or sharp Cheddar cheese
-
½
cup
panko or gluten-free breadcrumbs
Instructions
- 1. Fry the pancetta in a skillet until crisp, then transfer to a paper towel to cool.
- 2. In the same pan, sauté the onion with salt until browned, then add garlic and red pepper flakes.
- 3. Boil salted water and cook the kale for 2 minutes, then drain.
- 4. Cook the pasta until just shy of al dente, reserving some pasta water before draining.
- 5. Mix pumpkin puree with shredded cheese and pasta water until smooth.
- 6. Combine the pasta, kale, onions, pancetta, and beans with the pumpkin mixture.
- 7. Transfer to a baking dish, top with remaining cheese and breadcrumbs, and spray with cooking spray.
- 8. Bake until breadcrumbs are golden, optionally broil for extra browning.
Nutrition Facts (estimated)
Servings
8
Calories
473
Total fat
13.5g
Total carbohydrates
66.5g
Total protein
25.5g
Sodium
729mg
Cholesterol
17.5mg
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