Pasta with Butternut Squash and Spinach

1. 1

   Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.

2. 2

   Quarter, seed, and peel squash.

3. 3

   Cut squash into 1/2-inch cubes.

4. 4

   Coarsely chop spinach and mince garlic.

5. 5

   In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.

6. 6

   While squash is cooking, cook pasta in boiling water until al dente.

7. 7

   Reserve 1/2 cup cooking water and drain pasta in a colander.

8. 8

   Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated.

9. 9

   Add pasta and reserved cooking water and bring to a boil.

10. 10

    Season pasta with lemon juice and salt and pepper.

11. 11

    Remove skillet from heat and toss pasta with Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.