Ingredients: 4 ounces baby bella mushrooms, sliced,1 ½ cups butternut squash puree (homemade or store-bought),1 large carrot, peeled and chopped,1 tablespoon minced fresh rosemary,1 tablespoon minced fresh sage leaves,2 cloves garlic, minced,3 cups bite-sized pieces of kale (stems removed before chopping!),1 cup 2% milk,1 tablespoon olive oil,1 medium onion, chopped,¼ cup freshly grated parmesan cheese,1 ½ cups freshly shredded provolone cheese, divided,salt and pepper, to taste,½ cup low-sodium vegetable broth,16 ounces whole wheat pasta shells

Course: lunch,main course,main dish,dinner

Read More

Leave a comment

Your email address will not be published. Required fields are marked *