Penne with Pumpkin and Kale

Ingredients

• 200 g penne
• 300 g Kale
• 300 g acorn squash (peeled)
• 0.5 chili pepper (chopped)
• 1 splash white wine
• 50 ml Vegetable broth
• 2 tbsp parmesan
• Salt
• nutmeg (ground)
• 2 tbsp butter

Instructions

1. 1.

   Cook penne in plenty of salted water according to package instructions until al dente.

2. 2.

   Wash kale, remove tough stems and roughly chop. Blanch in salted water for 2 minutes, drain, rinse with cold water, and let drain.

3. 3.

   Dice pumpkin.

4. 4.

   Sauté kale in butter over low heat for about 5 minutes. Add pumpkin cubes and chili, cook briefly, then deglaze with white wine. Pour in broth and simmer gently for 10-15 minutes until cooked but still firm. Season with salt and nutmeg, fold in the drained penne, and toss briefly. Serve on pre-warmed plates or bowls, sprinkled with parmesan.

5. 5.