Foryoueats: Skillet Kale and Pumpkin Pasta Recipe

Name: Foryoueats: Skillet Kale and Pumpkin Pasta Recipe
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 3 1/2 cups cubed, peeled, and seeded sugar pumpkin or kabocha squash; Kosher salt and freshly ground black pepper; 1 medium shallot, thinly sliced (about 1/2 cup); Pinch of dried red chili flakes; 1 clove garlic, minced or grated with a Microplane (about 1 teaspoon); 4 cups homemade or store-bought low-sodium vegetable or chicken stock; 1 pound farfalle pasta; 3 cups chopped lacinato kale (Tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons; 1 tablespoon fresh juice from 1 lemon; 2 ounces finely grated Parmigianno-Reggiano, plus more for serving

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This Skillet Kale and Pumpkin Pasta recipe combines tender pumpkin, flavorful kale, and al dente pasta in a savory, satisfying dish. With shallots, garlic, and a hint of red chili, this meal is...

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Ingredients

2 tablespoons extra-virgin olive oil, plus more for serving
3 1/2 cups cubed, peeled, and seeded sugar pumpkin or kabocha squash
Kosher salt and freshly ground black pepper
1 medium shallot, thinly sliced (about 1/2 cup)
Pinch of dried red chili flakes
1 clove garlic, minced or grated with a Microplane (about 1 teaspoon)
4 cups homemade or store-bought low-sodium vegetable or chicken stock
1 pound farfalle pasta
3 cups chopped lacinato kale (Tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons
1 tablespoon fresh juice from 1 lemon
2 ounces finely grated Parmigianno-Reggiano, plus more for serving