Skinnytaste · by Gina Homolka★ 4.1 (17)
Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans
NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 37%
CARBS 56G45% OF CAL
11G FIBER0G ADDED0G INTRINSIC39G OTHER5G TOTAL SUGAR
FAT 23G42% OF CAL
8G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked pumpkin pasta with pancetta, kale, white beans, and a gruyere-panko topping. It's creamy, earthy, and autumnal with savory pork and vegetables. An elegant one-dish dinner.
mainamericanpastapork🍲 stockpot🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 6 oz panchetta (diced)
- 1 onion (thinly sliced)
- Kosher salt and freshly ground black pepper
- Cooking spray
- 2 cloves garlic (minced)
- ½ tsp red pepper flakes
- 2 bunches kale (stemmed and torn)
- 12 oz DeLallo whole-wheat or gluten-free penne pasta
- 2 15-oz cans cannellini beans, drained and rinsed
- 1 15-oz can pumpkin puree, or butternut puree
- 1 ½ cups grated Gruyère or sharp Cheddar cheese (4 ½ oz (I used Gruyere))
- ½ cup panko or gluten-free breadcrumbs
At a glance
PER SERVING · TIME 75M
CAL 25%·PRO 37%
CARBS 56G45% OF CAL
11G FIBER0G ADDED0G INTRINSIC39G OTHER5G TOTAL SUGAR
FAT 23G42% OF CAL
8G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 814mg
- Total sugar
- 5g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 368mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 814MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.