Pasta With Butternut Squash And Rosemary Octnov Recipes
PASTA WITH BUTTERNUT SQUASH AND ROSEMARY
Categories Cheese Herb Pasta Tomato Vegetable Sauté Quick & Easy Dinner Lunch Parmesan Rosemary Ham Squash Butternut Squash Fall Winter Prosciutto Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary and sauté until vegetables are tender, about 10 minutes. Add squash, tomatoes and 1/2 cup water. Bring to boil. Reduce heat to medium-low. Cover and simmer until squash is tender, about 20 minutes. Stir in prosciutto and parsley.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
- Add 2 tablespoons oil, squash mixture and 1/2 cup Parmesan to pasta; toss. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan.
PASTA WITH BUTTERNUT SQUASH AND ROSEMARY OCT/NOV
Steps:
- Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary, saute until vegetables are tender, about 10 minutes. Add squash, tomatoes, and 1/2 cup water. Bring to boil. Reduce heat to medium low. Cover and simmer until squash is tender, about 20 minutes. Stir in prosciutto and parsley. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, return pasta to same pot. Add 2 TBLS oil, squash mixture and 1/2 cup Parmesan to pasta, toss. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan.
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