Celery leaves have the fresh, crisp flavor of celery with a much lighter texture than the stalks themselves. Stir the pale, inner leaves from a bunch of celery into this hearty squash dish.
- 1 onion diced
- 2 tablespoons extra-virgin olive oil or slightly more up to 4 tablespoons
- 1 pound butternut squash peeled and diced (about 1/2-inch)
- 1 clove garlic finely chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh pale-green celery leaves
- 1 pound orecchiette pasta cooked according to package instructions
- 2 teaspoons freshly grated Parmigiano-Reggiano
Heat oil in a large skillet over medium heat. Add onion and cook until soft and golden brown, about 10 minutes. Add squash, garlic, salt and pepper. Add 1/2 cup water, cover and let simmer about 15 minutes until the squash is cooked. Stir in celery leaves. Serve squash mixture over cooked pasta and sprinkle with cheese.
Per serving: 330 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 58g carbohydrates (5g dietary fiber, 3g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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