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Sponsored Post for Barilla

#ad Fall is finally here! One thing I love about cooking in the fall is that it’s a great time to start incorporating heartier ingredients. Sean and Ella love spaghetti, so I’m always on the lookout for ways to add more nutritional bang for my buck in that dish. That’s why I’m a big fan of @BarillaUS Barilla ProteinPLUS spaghetti. It adds up to 17 extra grams of protein to each serving! You can find Barilla at your local Kroger. Here’s one of my favorite ways to serve #BarillaProteinPLUS:⠀ ⠀ BUTTERNUT SQUASH AND KALE SPAGHETTI⠀ ⠀ Yield: 6-7 servings⠀ Prep Time: 15 minutes ⠀ Total Cook Time: 40 minutes⠀ ⠀ Ingredients:⠀ 14.5 oz Barilla ProteinPLUS Spaghetti⠀ 1/2 Butternut Squash, peeled, seeded, and cubed⠀ 6 Tablespoons Extra Virgin Olive Oil, divided⠀ 1 Teaspoon Salt, divided⠀ 1/2 Teaspoon Pepper, divided⠀ 2 cups Kale, shredded⠀ 2-3 cloves of Garlic, minced⠀ 1 Tablespoon Parsley⠀ 1 Tablespoon Basil⠀ 1 cup fresh Parmigiano Reggiano cheese, grated⠀ Fresh Parsley and Red Pepper Flakes to garnish⠀ ⠀ Directions:⠀ 1. Preheat Oven to 400 degrees. Toss cubed squash in Olive Oil, season with 1/2 tsp salt and 1/4 tsp pepper. Cover a baking sheet with parchment paper and spread squash into a single layer. Bake for 35-40 minutes until squash is tender.⠀ Meanwhile,⠀ 2. Boil Barilla ProteinPLUS Spaghetti, according to the box directions. Reserve 1/2 cup of pasta water to use later. Drain, then toss the pasta in 1-2 tablespoons Olive Oil to avoid sticking, set aside.⠀ 3. In a large pan or pot, heat 2 tablespoons of Olive Oil on medium heat. Add minced garlic to the pan and cook, about 1 minute. Add cooked pasta, reserved pasta water, Parmesan-Reggiano cheese, and shredded Kale to the pan. Season with Parsley, Basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir well, and heat through, until Kale begins to turn bright green. ⠀ 4. Gently stir in roasted Butternut Squash. Serve, and garnish with fresh Parsley and Red Pepper Flakes.

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