By Haller
I found this on the Martha Stewart website and tweaked it slightly!
Prep Time: 20 minutes | Cook Time: 30 minutes | Yields: 8 servings
Instructions
1 tbsp olive oil
kale coarsely chopped 8 ounce
15 ounce pumpkin puree
14.5 ounce reduced-sodium vegetable broth
2 tbsp sun-dried tomato pesto
.5 cup almond slices
12 ounce whole-wheat pasta
Directions
Cook pasta and drain.
Preheat oven to 400 degrees.
Heat oil in large saucepan over medium heat. Add kale. Cook until it wilts, about 3 to 5 minutes.
Add pumpkin, broth, and pesto to kale; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
Toss pasta with pumpkin-kale mixture.
Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds.
Bake until top is golden, about 30 minutes.
NOTE: You can add spinach instead of kale. Or add spinach to the kale. You can make your own pesto, or add actual basil and sun-dried tomatos. The original recipe called for a 29 oz can of pumpkin but that was overkill.
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