Winter Vegetable Pasta with White Wine and Parmesan

I could eat this pasta every day of the week.  It’s so simple but such a delicious combination of flavors with the sweetness of the squash, the crisp kale, the hint of thyme and white wine, and the salty, cheesy Parmesan.

I try to make one meatless meal a week – eating a diet rich in fresh fruits and vegetables and low in processed and red meats is proven to help you maintain a healthy weight and lower your risk of heart disease, cancer, and diabetes.  The meat industry generates vast amounts of greenhouse gas emissions, so it’s also good for the environment to try to cut out some of the meat from your weekly diet.  But I always worry whether my husband Chris (a major meat-and-potatoes lover) will like any of my new vegetarian meal creations.  This is one he loves.  And the protein from the cheese and whole wheat pasta – along with the fiber from all of the vegetables – make it very satisfying and filling too.

Here are all of the key ingredients.

While you start a pot of boiling water for the pasta, begin mincing some garlic and slicing some shallots.

This recipe calls for a few cloves of garlic, which tastes incredible with the white wine, parmesan, and winter vegetables.

Holding the flat side of your knife against the garlic with one hand, make a fist with the other and smash down onto the knife and garlic, breaking the garlic skin apart.

Mince up the garlic.

Next, the shallots.  Chop off the ends and peel off the skin.  Then cut the shallots in half and lay the shallot flat-side-down on the cutting board for stability.  Then cut across the shallot to create thin slices.

Next, chop up some carrots and butternut squash into bite-size pieces.  Buying the pre-cut and peeled squash makes it easy.

Add everything to a large saute pan with some olive oil and let the vegetables cook and soften nicely.  Add the thyme and season with salt and pepper.

If you haven’t started experimenting with adding healthy kale to your recipes, this is the perfect dish to try it out!

Kale is pretty much the perfect food in my mind.  It’s one of those superfoods with an endless list of good-for-you vitamins and minerals: Kale has chemicals which have been shown to block the growth of cancer cells and boost DNA repair.  It’s also very high in vitamin C, beta carotene, lutein, vitamin K , and even calcium.  It also tastes delicious – it’s slightly sweet and tends to take on the flavor of the sauce it’s cooked in without any really distinctive flavors.

Kale is also really easy to prepare.  Simply chop off the stems.

Then roll up several leaves and chop up the kale into thin thin ribbons.  It adds a satisfying crunch in this particular pasta recipe because it’s added at the end before it wilts down too much and becomes soggy.  Delicious.  Kale is pretty much perfect.

Add the kale to the saute pan.  Then add the white wine and allow that to simmer and reduce.

Grate some fresh Parmesan.  Be sure to use the real Parmigiano-Reggiano – there are so few ingredients in this dish that this really makes all the difference.

Now add the cooked whole wheat pasta and most of the Parmesan to the saute pan along with a laddle of the water the pasta cooked in.

Stir everything together until well combined.  Take a look at all the bright, beautiful colors in this pasta dish.

Heap onto plates, top with the remaining Parmesan, and serve.  This is really good!   At the end of a long day, all it takes is some fresh winter vegetables, white wine, pasta, and parmesan, and all is right with the world again.

Other Scrumptious Pumpkin dishes you may enjoy:

Winter Vegetable Shepherd’s Pie with Potato, Cauliflower, Cheddar & Chive Crust

Sweet Potato Gnocchi with Cream Sauce, Arugula and Pine Nuts

Cinnamon Squash with Almond Butter



Here is the complete printable recipe:

Winter Vegetable Pasta with White Wine and Parmesan
Recipe type: Healthy Pasta Dish
Total Time:  30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 6 servings
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 3 shallots, sliced
  • 2 large carrots, diced
  • 1 7-ounce package pre-cut butternut squash, cut into ½-inch cubes
  • ⅓ pound young kale, stems and leaves coarsely chopped
  • 1 tablespoon dried thyme
  • 1 cup white wine
  • 8 ounces whole wheat linguine
  • 1 cup freshly grated Parmesan
  • Salt and freshly ground black pepper
  1. Boil a large pot of water.  Salt the water and add the linguine.  Cook until al dente, about 10 minutes.
  2. Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Add shallot, garlic, squash, and carrots, and cook until vegetables soften, about 7 minutes.  Add the thyme and season with salt and pepper. Add the kale and cook until kale wilts down, about 2 minutes.
  3. Add wine and cook for another 5 minutes, allowing it to reduce.
  4. Season to taste with salt and pepper.
  5. Add the cooked fettuccini, about ¼ cup of the water the pasta cooked in, and ⅔ cup of Parmesan. Stir to combine.
  6. Transfer to serving plates, top with remaining Parmesan, and serve.


    • says

      It was delicious and looked so pretty on the plate! My husband, also a meat and potatoes guy, didn’t complain about the lack of meat but he did mention that a person could probably add chicken or shrimp! I think that was a hint!

  1. says

    This looks *amazing*! I already use ground turkey for my spaghetti and whole wheat pasta. I’ll def have to try this one. I’ve never reblogged a blog before, but yours will be my first. Hope you have a wonderful day! :)

  2. says

    Oh this definitely looks like a recipe I will have to try. Though, I have never actually had kale. I’ve seen it everywhere lately. Whats your suggestion fora first time kale-try?

  3. says

    Thanks for posting! I’ve been a pescatarian for over a year now so I always love finding new and simple recipes. Kale is a wonderful vegetable. I’ve been using it more and more in my cooking. I look forward to reading more of your healthy food posts.

  4. says

    I love pasta and this looks like a such a healthy option! I love that you used kale- not a lot of people (that I know) use it… I love it also as a healthy snack- put on a baking tray- drizzle a little bit of olive oil- roast in oven until crispy- then sprinkle a bit of salt. Addictive!

  5. says

    Thanks for sharing the recipe, I was looking for something to make tonight and luckily I have all those ingredients in the fridge, well except for kale, I’ll substitute it with spinach instead.

    • says

      Arriving at the grocery store on my bike in minus 12 weather(my car wouldn’t start), I had to choose between wirsing and bokchoy(no kale available)…I opted for the former…Worked like a charm…Thank you for this recipe….

  6. says

    I’m so glad I found your blog. I’ve always been afraid to use Kale, as I didn’t really know what to do with it. This recipe is so simple and your step by step instructions with photos is wonderful. I plan to make this dish this weekend. Thanks for posting!

  7. says

    This looks wonderful. I’m always looking for something new (and relatively uncomplicated), and we love kale. I usually remove the leaves by holding the stem at the big end and running a sharp paring knife away from me down the length of the stem. Very quick and easy, and then I just chop the leaves.

  8. says

    Hey there , as a vegetarian… yum… don’t know about the pre-cut squash though?? I am in Australia, & for me pre-cut means “old” & packaged produce!! I am in the middle of pumpkin season (what you guys call squash) here, so have fresh produce galore in my garden!! So will try this recipe. I am also gonna pin it my pinterest :-) check the vegetarian recipes board :-)

  9. says

    What a great looking dish and the recipe sound too easy. Have you tried Lakota squash with it. I found this squash by accident and loved the flavor of it. Any food with wine in it, and along with it must be good. Looking forward to serving this at my table.

  10. says

    I haven’t had a lot of luck liking kale – but this looks good enough for us to try it again. I also like how you use whole grain pasta, and the orange and green combination promises lots of omega 3 as well as many vitamins and minerals. Thanks for posting!

  11. says

    I thought about your post last night and again this afternoon. Last night when I was consuming a totally unhealthy and fattening meal out – too much chips and salsa. And then at lunch today while drinking a Starbucks latte. The disadvantages and advantages of an obsessive mind – I spend way too much time ‘thinking’ instead of DOING. But, when a good thing crosses my path I can’t turn it loose until I act upon it. Thank you for the tasty looking recipe. I’m going to get some butternut squash and kale at the market today.

  12. says

    Grains are not healthy for you. They spike blood glucose and contain dangerous lectins. Just google it!
    They also inhibit nutrient absorbtion, leading to mineral and vitamin deficiencies. That hurts your immune system. Lectins also have a direct effect on the immune system. I have a very informative post on my blog recently about it. Pretty interesting info.

  13. says

    Sooo glad you were freshly pressed (congrats) because now I’ve found your blog.. am following:) This recipe is just the sort of dish I love to make when taking a break from the standard meat/potatoes dish.

  14. says

    Love the recipe and your pics. I am surprised that you think one meat-free meal a week is a sacrifice or enough to improve health tho. The statistics for how much meat North Americans eat compared to the of the rest of the world are staggering, and if everybody in the world tried to eat half the meat per year that the average North American does, we would fall short globally of enough animals and farmland to feed said animals by a long long way. There are more vegetarians (by necessity) in India alone than there are people in all of North America! Sad but true!

  15. says

    I’m pretty much repeating what everyone else said here but…this looks amazing! I will be making this for The Boyfriend and I very soon…though I may have to add some kind of meat to get him to eat it.
    I can’t wait to try this!

  16. says

    I am glad I came across your post. This recipe looks delicious. Putting it on the top of my to cook list.
    I love using kale in pasta. I throw it in the boiling pasta water for a few minutes then purée with olive oil, garlic and pesto sauce. Mmmm

  17. says

    It’s so timely seeing your delicious dish. I was really looking for a menu for this kind. Yours are healthy one and very hard work of you for putting some important details about your veggies.
    I like it so very informative…

  18. says

    This is my first time to read an entry from this blog, and I must say, it gives me reason to come back and follow your culinary adventures. This recipe will surely be replicated in my own kitchen. Cheers!

  19. says

    WOW..I’m starving. Great pictures; they make me feel like I’m actually in your kitchen. I can just taste the pasta right now.. I bet I’ll see you on the Food Network one of these days! p.s. Congrats on making the home page!

  20. says

    Made it! You’re right. Every ingredient counts…I forgot to buy carrots at the store and fresh parmesan. Dish needs them to balance the sweetness of the other ingredients. Good spur of the moment recipe for a Wednesday night :) Thanks!

  21. says

    Okay, I confess. I have never used fresh garlic that wasn’t pre-cut in the kitchen before because I actually didn’t know how to do one of the very first steps that you listed for making this delicious pasta. Who would have thought that it could be so easy as putting the flat edge of your knife against it and then striking it with a closed fist?

    Inspired by your pictures and recipe, I wrote them down and went to the grocery store down the street and bought every single thing. Normally, I’m not a fan of meatless pasta, but it looked so good I am going to try it out. The snow outside makes it seem a perfect time for Winter Vegetable Pasta here in NYC, and I thank you kindly for your yummy post!

  22. says

    Cool, a cooking show on a blog! Love it! I just made a shrimp linguine yesterday and forgot to photo it for my blog. Good job. Look yummy and I’m going to have to try it. :-)

  23. says

    Looks delicious! I heartily recommend “The Greens Cookbook” (from Greens Restaurant in the Bay Area), which has many scrumptious vegetarian recipes. We are meat eaters but you never miss the meat when you cook a Greens recipe.

  24. says

    I am also starting with the wine tonight, and I will tackle the rest another day.

    I was just having a conversation with my wife yesterday about the disappointing reaction I always have to a butternut squash, so I am certainly a little afraid of this recipe, expecially since you are also used kayle… yikes! But it does look good, so I’m going to end up trying it. If you swing my on the butternut and the kayle, I’m going to be very ambivalent!

  25. Vanessa says

    This looks delicious! I love using kale in pasta recipes. My favorite so far is with lots of tomatoes, onions, and garlic. The kale just soaks up all the delicious flavors and promises the best bites of the dish.

  26. says

    Love your photos! I was just looking at the peeled slices of half of a butternut squash in a container in my fridge last night wondering what I was going to do with it. Now I know–and I don’t even have to go to the store because I have all of the other ingredients–whohoo! :)

  27. says

    Delicious! I’m writing with this lovely dish in front of me and this evening is the second night in a row I’ve made it! My boyfriend loved it and asked me to make it again (which is saying a lot when you see his usual reaction to kale). Thank you Jen for such a scrumptious vegetarian meal :)

  28. says

    E’ davvero pieno di informazioni questo blog.
    Sono contento che hai condiviso queste informazioni utili con noi. Imparare cone nuove o leggere cose interessanti fa sempre picere. Tienici sempre informati su nuove notizie relative all’argomento postato.
    Grazie e buona giornata.

  29. vivian says

    can you suggest any substitution for the wine. Due to family dietary restrictions, I can’t cook with wine. Thanks!

  30. says

    I made this tonight with a few modifications–my husband drank the wine that was left in the fridge so I used some veggie broth, I didn’t add the carrots, and I ended up putting it on top of quinoa instead of pasta and it was really really good-so thanks again!

  31. says

    Although it is only late Summer down here in South Africa, we are already starting to eat the first pumpkins. With plenty of delicious pumpkin leaves too, of course. I adore the name of your blog and have to say, pumpkin features highly on my blog too – perhaps you’d like to take a look at some of my pumpkin flavoured posts? ‘perfect pumkins’ and ‘pumpkin leaves’? I’m doing roasted pumpkin and whole garlic with fried sage leaves and buckwheat noodles for suppper tonight… lucky, lucky me!

  32. Stephanie says

    I made this last night for Valentine’s day and it was delicious. The kale was so bright and green. I loved it so much that I am making it again tonight, just the veggie part and trying parsnip in there too and using it as a side dish with salmon. This post got a ton of comments! Trying the Shepherd’s pie next. Thank you! Good work!

  33. Pearl says

    Just finished chopping my butternut squash, and my printer is zipping out your recipe now. Can’t wait to taste it – I hope it’s as delicious as your photos.

    Thank you very much for sharing!

  34. Leah says

    I normally don’t post when I have to substitute ingredients, but this was great! I live in Japan, so kabocha squash is easy to find, but kale isn’t, so I used spinach instead. Delicious, and a great way to get rid of leftover not-so-great white wine, too!

  35. says

    Dear Scrumptious Pumpkin I just shared your delicious recipe with the vegetarian branch of the family. Thanks for your step by step photographs, illustrating your recipe.
    And thanks for liking my blog today, too :-)
    Ruth in Pittsburgh


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