Step 2

Layer linguine, squash, kale, escarole, shallots, garlic, crushed red pepper, thyme, evoo, salt, and pepper in a Dutch oven or large pot with a lid. Pour water over ingredients and place over medium high heat. Cover pot. Cook for 10 to 12 minutes, until water is absorbed and the pasta is al dente. Toss ingredients occasionally throughout cooking.

Step 3

Once pasta is done, remove thyme stems and discard. Transfer cooked pasta to bowls. Serve with a drizzle of evoo and a sprinkle of Parmesan (optional). Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.