Pumpkin, Zucchini, Kale Pasta


3 cups brown rice fusilli pasta

1  12 oz can of organic evaporated milk

4 cups of sliced kale

3/4 cup white wine

3 teaspoons of shallots

3 cloves of garlic

2 tablespoons of fresh sage

1 can of pumpkin (1 1/2 cups)

1 cup parmesan cheese

2 small zucchinis


In a large pot boil water for pasta (cook according to package of pasta)

Chop your zucchini into small pieces (like shown in the image above). In a large sauce pan add a table spoon of olive oil and add zucchini; saute until slightly brown. After zucchini is slightly brown add chopped kale to the zucchini, saute for 2 minutes (add salt and pepper to taste)

In a sauce pan saute diced garlic, diced shallots and white wine. Let the white wine barely evaporate, then add in evaporated milk, pumpkin and sage. Stir until thoroughly mixed.


Drain pasta and put back into a large pot, add sauce, zucchini,  kale, and parmesan cheese.  Stir pasta and serve 🙂







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