Penne with Braised Squash Greens
Elevate your pasta night with this vibrant and nutritious Penne with Braised Squash Greens recipe, a simple yet sophisticated dish perfect for weeknight dinners or casual entertaining. Featuring tender penne pasta tossed in a savory skillet of wilted squash greens, fragrant garlic, and a touch of red chili flakes, this recipe is bursting with flavor and wholesomeness. Brightened with zesty lemon juice and zest, and finished with the richness of grated parmesan cheese, each bite strikes a perfect balance of tangy and earthy flavors. Ready in just 40 minutes, this easy-to-follow recipe celebrates the underrated squash greens, transforming them into a delicious centerpiece for your meal. Garnish with a sprinkle of extra chili flakes or pepper for added zest, and enjoy a comforting, veggie-forward dish that’s as bold as it is satisfying. Perfect for pasta lovers seeking a healthy twist!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 200 grams squash greens
- 3 tablespoons extra virgin olive oil
- 3 pieces garlic cloves
- 0.5 teaspoons red chili flakes
- 1 teaspoons lemon zest
- 1 tablespoons freshly squeezed lemon juice
- 50 grams parmesan cheese, grated
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain and set aside.
While the pasta cooks, prepare the squash greens by washing them thoroughly, removing any tough stems, and roughly chopping the leaves.
Heat the olive oil in a large skillet over medium heat. Add the garlic cloves, finely sliced, and sauté for 1-2 minutes until fragrant and lightly golden.
Stir in the red chili flakes and squash greens, and season with a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the greens have wilted and begun to braise down.
Add the reserved pasta water a few tablespoons at a time to the skillet, allowing the greens to become tender and slightly saucy. Stir occasionally over low heat for an additional 5 minutes.
Add the cooked penne to the skillet, tossing to combine thoroughly with the squash greens. Stir in the lemon zest, lemon juice, and half of the grated parmesan cheese. Season with salt and pepper to taste.
Cook for 2-3 minutes, stirring to ensure the flavors meld together and the pasta is fully coated in the braised greens mixture.
Remove from heat and serve immediately, garnished with the remaining parmesan cheese and an extra pinch of red chili flakes or black pepper, if desired.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 305.4 g | 111% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 1.2 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
