Skillet Kale and Pumpkin Pasta

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for serving
• 3 1/2 cups cubed, peeled and seeded sugar pumpkin or kabocha squash
• Kosher salt and freshly ground black pepper
• 1 medium shallot, thinly sliced
• Pinch of dried red chili flakes
• 1 clove garlic, minced or grated with a Microplane
• 4 cups homemade or store-bought low-sodium vegetable or chicken stock
• 1 pound farfalle pasta
• 3 cups chopped lacinato kale, stemmed and leaves removed from ribs and cut into 1-inch ribbons
• 1 tablespoon fresh juice from 1 lemon
• 2 ounces finely grated Parmigianno-Reggiano, plus more for serving

Directions

1. Warm the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the pumpkin, sprinkle with salt and pepper, and cook, stirring now and then, until it picks up a little color, about 4 minutes. Scoot the pumpkin over, add the shallot and chili flakes, and cook until the shallot softens, about 1 minute more. Stir in the garlic and cook just until aromatic, another 30 seconds.
2. Pour in the stock, add the pasta, and regulate the heat so the liquid stays at a strong boil. Cook, stirring occasionally, until the pasta is roughly 4 minutes from done, then stir in the kale leaves. Continue cooking until the pasta is finished and the kale has wilted. Take everything out of the pan and toss with the lemon juice and cheese. Taste and season as needed. Serve with a drizzle of olive oil and extra cheese over the top.