If you're looking for a way to use leftover butternut squash or homemade pappardelle, consider this mouthwatering recipe.
It's nutritious, with cubes of butternut squash and tender leaves of baby spinach. Sage and shiitakes lend a subtle earthiness, which is complemented by a nutty element from browned butter and parmesan cheese.
To enjoy this fresh pasta dish, read more.
From Bon Appétit
Ingredients
12 ounces pappardelle or fettuccine pasta
1/2 cup (1 stick) butter, divided
3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
1 1/2 tablespoons chopped fresh sage
1 5- to 6-ounce package baby spinach
3/4 cup grated Parmesan cheese, divided
Directions
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes.
- Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes.
- Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper.
- Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.
Serves 4.
Print recipe with images | without images
Comme des Garcons
Gorgeous
GUESS
can't say that i have those for leftovers to use, but the recipe itself sounds really good that i might have to try it. i think that more than anything, the images that you post along with the recipes get me interested enough!
1Eh I'll pass.
2Mmmmm...
3looks great..ill make it for my vegetarian friends!
4Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.