Creamy Squash And Prosciutto Pasta

1. 1

   Steam squash for 10-15 mins, until tender.

2. 2

   Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup liquid. Transfer to a large bowl and cover to keep warm.

3. 3

   Heat oil in a saucepan. Saute prosciutto for 1-2 mins, until crisp. Remove from pan. Add heavy cream and reserved liquid. Bring to a boil then reduce heat to low. Add cooked pasta, squash, Parmesan and capers. Season. Cook, stirring, for 1 min, to heat through. Remove from heat. Add spinach and parsley.

4. 4

   Top with Parmesan to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.