Pasta Autunno

Coming together in just 25 minutes, this easy Pasta Autunno celebrates the best of fall vegetables.

Serves: 6Prep: 15 minutesCook: 10 minutesTotal: 25 minutes


Serves: 6

Ingredients

  • 1 package (16 oz.) Private Selection™ Italian Cavatappi Pasta, cooked according to package directions
  • 1⁄3 cup olive oil
  • 1 fennel bulb, halved, cored and sliced thin
  • 1 teaspoon minced garlic
  • 1 bunch kale, stems removed and roughly chopped
  • 1 cup cooked beets, diced
  • 1 orange, zested and juiced
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 cup pistachios, chopped

Directions

  • In large skillet over medium-high heat, warm oil. Cook fennel and garlic 3 to 5 minutes, until slightly softened. Add kale; continue cooking 2 to 4 minutes, until wilted. Mix in beets, orange zest and juice, and salt and pepper; continue cooking until vegetables are hot and tender.
  • Stir in pasta. Adjust seasoning to taste.
  • Serve pasta topped with pistachios.