Pasta With Butternut Squash And Rosemary Oct/Nov Recipe

Name: Pasta With Butternut Squash And Rosemary Oct/Nov
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 TBL olive oil; 1 cup chopped celery; 1 cup chopped onion; 1 tsp minced rosemary or 1/2 tsp dried; 3 1/4 cup 1/3 inch pieces peeled butternut squash; 8 ounces plum tomatoes, peeled, seeded, chopped; 1/2 cup water; 2 1/2 ounces 1/4 inch thick prosciutto slices, finely chopped; 2 TBLS chopped fresh parsley; 12 ounces conchigle (medium pasta shells); 3/4 cup grated Parmesan cheese

Servings: persons

1/4 cup plus 2 TBL olive oil
1 cup chopped celery
1 cup chopped onion
1 tsp minced rosemary or 1/2 tsp dried
3 1/4 cup 1/3 inch pieces peeled butternut squash
8 ounces plum tomatoes, peeled, seeded, chopped
1/2 cup water
2 1/2 ounces 1/4 inch thick prosciutto slices, finely chopped
2 TBLS chopped fresh parsley
12 ounces conchigle (medium pasta shells)
3/4 cup grated Parmesan cheese

1
Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary, saute until vegetables are tender, about 10 minutes. Add squash, tomatoes and 1/2 cup water. Bring to boil. Reduce heat to medium low. Cover and simmer until squash is tender, about 20 minutes. Stir in prosciutto and parsley.
2
Meanwhile, cook pasta in large post of boiling salted water until just tender but still firm to bite. Drain, return pasta to same pot.
3
Add 2 TBLS oil, squash mixture and 1/2 cup Parmesan to pasta, toss. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan.

1599

kcal

Calories

170

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup plus 2 TBL olive oil, 1 cup chopped celery, 1 cup chopped onion, 1 tsp minced rosemary or 1/2 tsp dried, and more.

Yes, Pasta With Butternut Squash And Rosemary Oct/Nov falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Butternut Squash And Rosemary Oct/Nov

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