Sautéed Kale and Butternut Squash Pasta

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. Brown Rice Noodles

. Roasted Butternut Squash

. Roasted Red Peppers

. Yellow Onion

. Sautéed Kale

. Garlic

. Lemon

. Olive Oil

. Garnished with Cracked Black Pepper and Sharp Parmesan Cheese

 

Boil cubed butternut squash in a large pot of water. Once cooked, strain the squash keeping the water. Put the water back on the stove and bring to a boil. Cook the gluten free pasta in the boiling water. Sauté yellow onion and garlic in olive oil. Add chopped kale and roasted red peppers. Cook until kale wilts. Incorporate fresh squeezed lemon and cracked black pepper. Strain the pasta and mix with sautéed vegetables. Top with sharp shaved parmesan and pepper.