Creamy Squash, Artichoke And Prosciutto Pasta

1. 1

   Boil, steam or microwave squash until tender. Drain then cover to keep warm.

2. 2

   Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup cooking liquid.

3. 3

   Add oil to pan. Cook prosciutto, stirring, until crisp. Add heavy cream and reserved cooking liquid. Bring to a boil then reduce heat and gently stir in squash, pasta and artichoke hearts. Simmer until heated through then remove from heat and stir in spinach and parsley. Serve sprinkled with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.