Bon Appétit | February 2013
photo by Ditte Isager
yield
Makes 6 servings
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Ingredients
Preparation
Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.
my notes
via Epicurious.com: New Recipes http://ift.tt/1H7Xops
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