Rigatoni With Squash and Prawns |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe courtesy Giada De Laurentiis Ingredients:
3 tablespoons olive oil, plus |
3 tablespoons olive oil |
1 lb butternut squash, trimmed and cut into 1-inch cubes |
2 garlic cloves, minced |
1 teaspoon salt, plus |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper, plus |
1/2 teaspoon fresh ground black pepper |
1 cup vegetable stock |
1 lb rigatoni pasta |
1 lb prawns, peeled and deveined |
3/4-1 cup whole milk |
1/2 cup chopped fresh basil leaf |
1/4 cup grated parmesan cheese |
Directions:
1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.
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