Directions:
- Cut 1 squash, 1 zucchini, and 1 carrot into 1/4-inch-thick slices. Place in a Dutch oven; add onion, garlic, 1/2 cup vegetable broth, 3 Tbsp. olive oil, and 1/2 tsp. salt. Cover and cook over medium-low heat, stirring occasionally, 20 to 30 minutes or until vegetables are very tender. Stir in 1/4 cup basil; cool 10 minutes.
- Meanwhile, sauté prosciutto in a lightly greased large nonstick skillet over medium heat 6 to 8 minutes or until browned and crisp; remove from skillet. Wipe skillet clean.
- Process cooked squash mixture and remaining 1/4 cup broth in a blender or food processor until smooth. Wipe Dutch oven clean.
- Cook pasta in Dutch oven according to package directions; drain, reserving 1 cup hot pasta water. Return hot cooked pasta to Dutch oven.
- Cut remaining squash, zucchini, and carrot lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Stack ribbons, and cut in half lengthwise.
- Melt butter with 1 Tbsp. olive oil in skillet over medium heat; add vegetable ribbons, green onions, and remaining 1/2 tsp. salt, and sauté 5 minutes or just until tender. Transfer to a plate, and cover.
- Cook squash mixture, mascarpone cheese, and 1/4 cup Parmesan cheese 3 to 4 minutes or just until sauce is hot and cheese is melted. Pour sauce over pasta; toss to coat, adding desired amount of reserved hot pasta water to thin sauce, if necessary. Top with vegetable ribbons, prosciutto, and remaining 1/2 cup Parmesan cheese and 1/4 cup basil. Drizzle with remaining 1 Tbsp. olive oil.
- Note: We tested with Bionaturæ Organic Pappardelle Traditional Egg Pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1554.37 Kcal (6508 kJ) | ||
| Calories from fat | 1048.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 116.45g | 179% | |
|---|---|---|---|
| Cholesterol | 136.51mg | 46% | |
| Sodium | 5380.81mg | 224% | |
| Potassium | 2159.81mg | 46% | |
| Total Carbs | 83.95g | 28% | |
| Sugars | 33.31g | 133% | |
| Dietary Fiber | 8.15g | 33% | |
| Protein | 50.98g | 102% | |
| Vitamin C | 53.8mg | 90% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 3.6mg | 20% | |
| Calcium | 1027.6mg | 103% | |
| Amount Per 100 g | |||
| Calories | 133.14 Kcal (557 kJ) | ||
| Calories from fat | 89.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 179% | |
|---|---|---|---|
| Cholesterol | 11.69mg | 46% | |
| Sodium | 460.91mg | 224% | |
| Potassium | 185.01mg | 46% | |
| Total Carbs | 7.19g | 28% | |
| Sugars | 2.85g | 133% | |
| Dietary Fiber | 0.7g | 33% | |
| Protein | 4.37g | 102% | |
| Vitamin C | 4.6mg | 90% | |
| Vitamin A | 0.1mg | 45% | |
| Iron | 0.3mg | 20% | |
| Calcium | 88mg | 103% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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