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Butternut Squash Kale and Ricotta Pasta

DaVinci Ziti is the basis for this Butternut Squash Pasta, holding together the flavors of nutty butternut squash, savory bacon, and fresh kale.


1 lb Davinci Ziti Pasta
2 TBSP DaVinci Olive Oil + more for drizzling
1 TBSP Salted Butter
1 Medium Shallot, diced
3 cloves Garlic, minced
Pinch of Red Pepper Flakes *Optional
Salt and Pepper to Taste
2 cups Peeled and Diced Butternut Squash
2 cups Shredded Kale
½ cup Heavy Cream
¼ cup Reserved Pasta Water
1 cup Whole Milk Ricotta Cheese
Parmesan cheese to serve


1. Cook ziti according to package directions. Reserve some of the pasta water, and drain the rest.
2. In a large skillet, heat the olive oil and butter. Add the butternut squash and season with salt and pepper. Let the squash sear for a couple minutes, then flip to allow some color to develop on the other side.
3. Once the squash is softened and is browned, add the shallots and garlic. Cook for 1-2 minutes, being careful not to let the garlic burn.
Add in the kale, cook for another 1-2 minutes, until the kale has wilted and reduced in size by about half. Drizzle with extra olive oil if it seems dry. Add a pinch of red pepper flakes, if desired.
4. Stir in the heavy cream and pasta water. Once the liquid reduces by half, stir in the ricotta, then fold in the cooked ziti.
5. Serve with an extra drizzle of olive oil and a sprinkle of parmesan cheese. Enjoy!

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