One-pan squash, caper, and kale pasta

Pasta and macaroni Italian cuisine

This may not be for traditionalists, but I think this way of cooking pasta is clever—the starch from the pasta water comes together to make a velvety, creamy sauce that you wouldn't get if they were cooked separately. I'm not suggesting all pasta be cooked this way, but when a quick dinner is needed this is where I look. <br /> <br />You can swap in any pasta that cooks in about 8 minutes. I've gone for a whole-wheat rigatoni here, but I've had success with quinoa and corn pasta, too. I use delicata squash, but you could use butternut squash instead—the skin is tougher, so it's best to peel it. <br /> <br />Recipe excerpted with permission from The Modern Cook's Year by Anna Jones, with the permission of Abrams Books. Copyright © 2019.