Fusilli Toss with Veal, Squash, and Sage

1. 1

   Heat large covered saucepot of salted water to boiling on high.

2. 2

   Add pasta and cook as label directs.

3. 3

   Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium-high until very hot.

4. 4

   Add veal, shallots, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until veal is no longer pink, stirring often.

5. 5

   Remove skillet from heat; stir in 1 tablespoon sage.

6. 6

   Transfer veal mixture to bowl.

7. 7

   To same skillet, add remaining 1 teaspoon oil.

8. 8

   Reduce heat to medium; stir in butternut squash and water, and cook, covered, 10 to 12 minutes or until squash is tender, stirring occasionally.

9. 9

   When squash is done, stir in veal mixture and remaining sage.

10. 10

    Reserve 1/2 cup pasta cooking water.

11. 11

    Drain pasta and return to saucepot; stir in veal mixture from skillet, Romano, and reserved cooking water, and toss to coat.

12. 12

    Garnish each serving with sage leaves if you like.

* Per serving · 4 servings · Values may vary.