PASTA WITH BUTTERNUT SQUASH & SPINACH

[Guest guest]

* Exported from MasterCook *

 

PASTA WITH BUTTERNUT SQUASH & SPINACH

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Main Course No Meat

Noodles/Pasta Veggies

 

 

Amount Measure Ingredient -- Preparation Method

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6 ounces cavatappi

--or other spiral-shaped pasta

1 small butternut squash

--(about 1 pound)

5 cups spinach leaves

--packed (about 1 bunch)

2 garlic cloves

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1/2 cup Parmesan cheese

--freshly grated

 

Can be prepared in 45 minutes or less.

 

Fill a 4-quart kettle three fourths full with salted water

and bring to a boil for cooking pasta.

 

Quarter, seed, and peel squash. Cut squash into 1/2-inch

cubes. Coarsely chop spinach and mince garlic.

 

In a large heavy skillet heat oil over moderately high

heat until hot but not smoking and sauté squash with

salt to taste, stirring occasionally, until almost tender,

about 7 minutes.

 

While squash is cooking, cook pasta in boiling water

until al dente. Reserve 1/2 cup cooking water and

drain pasta in a colander.

 

Add spinach and garlic to skillet with squash and cook

over moderately high heat, stirring, until any liquid is

evaporated.

 

Add pasta and reserved cooking water and bring to

a boil. Season pasta with lemon juice and salt and pepper.

 

Remove skillet from heat and toss pasta with Parmesan.

 

Cuisine:

" Good Ole American "

Source:

" Gourmet, December 1997 "

S(Formatted for MC6):

" by Vicky; v_camille_b "

 

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Per Serving (excluding unknown items): 872 Calories; 15g Fat (14.7%

calories from fat); 30g Protein; 168g Carbohydrate; 19g Dietary

Fiber; 16mg Cholesterol; 472mg Sodium. Exchanges: 10 Grain(Starch);

1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.

 

NOTES : http://www.epicurious.com/ -- 100% of people trying

recipe would make it again.

 

SUGGESTIONS & COMMENTS:

I used whole wheat pasta, and took advice of adding 1/2

cup vegetable broth instead of the water.

 

Surprisingly excellent. A simple recipe but loaded with flavor.

Important to use good olive oil. Easy to make!

 

I made it just as the recipe called for the first time.

The second time, I added some roasted red pepper because

I had some that I needed to use. This was a nice addition.

 

Stirred in 1/4 cup lightly toasted pine nuts just before

adding in the drained pasta. Omitted the lemon juice.

Removed the completed dish from the heat and tossed

in 2 tablespoons of a very flavorful Balsamic vinaigrette

(2 parts olive oil to 1 part Balsamic vinegar, Dijon

mustard and salt and pepper). Sprinkled with Parmesan

just before serving. Delicious!

 

I pureed some of the pieces which made a nice sauce. If

I make it again I'd use about 1/2 the amount of squash

and puree it all.

 

Nutr. Assoc. : -9413 0 0 0 0 0 0 0 0 0 0