Warm & Hearty Winter Pasta - Latina Leaders in Health & Fitness
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Warm & Hearty Winter Pasta

By December 7, 2016Fall Recipes

This healthy winter recipe is LIFE!!! Especially after an intense resistance training workout. Squash is technically a veggie but lemme tell you, eating it with pasta kinda makes it feel like you’re eating carbs on carbs [ WIN!]

When I first came across this healthy winter recipe, I had to sit on it for a bit…it’s different, I know, but trust me it is delicious! My husband is the pickier of us two and he had a whole “close your eyes because it’s that good” response to his first bite.

buen provecho!

fit latinas healthy holiday recipe

| vegan adaption: Substitute a can of drained, rinsed white beans for the chicken sausage for a vegetarian option.

| meal prep adaption: example: I doubled these quantities to feed 2 people for 4 days.

healthy holiday recipes

[ gluten-free (if you use gluten-free pasta)・dairy-free・refined sugar-free・nut-free]


8-oz whole wheat or gluten-free pasta
2 teaspoons olive oil, divided
½ pound chicken sausage ( nitrite free, I like Trader Joes brand)
1  medium yellow onion, thinly sliced
½ teaspoon Himalayan salt, divided
1 delicata or butternut squash, seeds removed, cut into one-inch pieces
1 bunch kale, stems removed and sliced thinly (about 4 cups sliced)
1 cup low-sodium chicken or vegetable stock


1. Bring a large pot of water to boil. Cook the pasta according to the package directions. Drain and set aside.

2. Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Add the chicken sausage and cook until browned and cooked through, stirring occasionally. Remove from pan and set aside, leaving any brown bits in the pan.

3. To the same pan over medium heat, add an additional 1 teaspoon olive oil, the onion, and ¼ teaspoon salt. Cook, stirring frequently, until the onions begin to soften, about 5 minutes.

4. Add the squash and kale to the onions, sprinkle with an additional ¼ teaspoons salt, and stir to combine. Add the stock, and raise the heat to high until the stock starts to boil. Cover, reduce the heat to medium low, and simmer until the kale has wilted and the squash has cooked through, stirring occasionally, about 10 minutes.

5. Uncover, add the drained pasta, and toss everything together to combine. Taste and add additional salt and pepper to taste. Serve warm with parmesan if you like.

Serves 3-4