One Pot Pasta with Squash & Kale

Add the water into a stock pot or large, deep sauté pan. Add the linguine, garlic, shallot, squash (squash must be cut into ¼-inch cubes in order to cook as quickly as the pasta), kale, thyme, and 2 tablespoons olive oil. Season with salt and pepper. Bring to a boil, then reduce to a simmer, stirring frequently with a wooden spoon (ingredients may stick to the pan without frequent stirring).

Cook according to pasta package instructions for al dente and nearly all of the water is absorbed (if most of the water is absorbed before the pasta is al dente, add additional hot water, about ½ cup at a time).

Remove from heat, add 3 tablespoons olive oil, and stir until well combined. Season to taste with salt and pepper. Transfer to serving plates and top each with handfuls of freshly grated Parmesan.