Pasta with Butternut Squash and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
6 ouncescavatappi or other spiral-shaped pasta |
1 small butternut squash (about 1 pound) |
5 cups packed spinach leaves (about 1 bunch) |
2 garlic cloves |
1 tablespoon olive oil |
2 teaspoons fresh lemon juice |
1/2 cup freshly grated parmesan (about 1 1/2 ounces) |
Directions:
1. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
2. Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
3. 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.
4. While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.
5. 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.
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