Broken Lasagna With Butternut Squash And Kale Recipes
BROKEN LASAGNA WITH ZUCCHINI-TOMATO SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini with 1/2 teaspoon salt in a colander set over a large bowl. Let stand 10 minutes, then gently squeeze out the excess moisture.
- Add the pasta to the boiling water and stir vigorously to prevent it from sticking. Cook until al dente, about 12 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Meanwhile, heat the butter in a large skillet over medium-high heat. Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is crisp-tender, about 4 minutes. Season with salt and pepper.
- Transfer the zucchini-tomato mixture to a large bowl. Add the pasta and cheese and toss. Stir in half of the chives and about 1/4 cup of the reserved cooking water, adding more to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese and the remaining chives.
Nutrition Facts : Calories 478, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 407 milligrams, Carbohydrate 73 grams, Fiber 6 grams, Protein 17 grams
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- Preheat the oven to 400 degrees F. and grease a 9x13 inch baking dish - if baking the lasagna right away.
- Heat a large skillet over medium heat, add the olive oil. Add the butternut squash and sprinkle with brown sugar and season with salt and pepper. Cook over medium heat stirring frequently to avoid burning for 10 to 15 minutes or until the squash begins to caramelize all over. Add the garlic, nutmeg sage and thyme, cook 5 or so minutes more.
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