PASTA AGLIO OLIO WITH BUTTERNUT SQUASH
Stubborn butternut squash often resists being peeled or even cut. Its eventual smooth sweetness is worth it, but what if you could skip the whole having-to-be-patient part? By sautéeing a big pile of grated butternut squash, you're on the fast-track to tender squash. From there, you need only some spice, garlic and oil to turn it into a belly-warming pasta sauce that's equally at home spooned onto warm or room-temperature grains - or on its own as a kind of squash purée. But don't think you're making baby food: This is a sophisticated pasta, silky but still has some bite, a sneaky heat and brightness from lemony nuts on top, which may just be the dish's secret star.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil. Meanwhile, in a small bowl, stir together the nuts, lemon juice and 1 tablespoon olive oil, seasoning to taste with salt and pepper. Set aside.
- Once the water's boiling, add the pasta and cook until al dente according to package directions. As the pasta cooks, make the sauce: In a sauté pan or skillet large enough to hold all the pasta, cook 3/4 cup olive oil, garlic and chile flakes over medium heat until the garlic turns blond, about 2 minutes, adjusting heat as needed to avoid burning.
- Add the squash and a pinch of salt and pepper and cook, stirring occasionally and pressing down on the mixture so it steams, until softened, about 5 minutes. Remove 1 cup of water from the pasta pot. Add 3/4 cup of the pasta water to the sauce, and let simmer until the water evaporates and a glossy sauce forms, about 2 minutes. Turn the heat to low.
- When the pasta is done, drain and immediately dump it into the sauce, tossing to coat. Adjust with salt, pepper and remaining pasta water. Serve with the nuts on top.
Nutrition Facts : @context http, Calories 1000, UnsaturatedFat 45 grams, Carbohydrate 112 grams, Fat 55 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 841 milligrams, Sugar 7 grams
SPAGHETTI AGLIO E OLIO
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
PENNE AGLIO-OLIO-ANYTHING
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Boil the pasta in salted boiling water until al dente. Drain.
- Heat the olive oil in a large pan and saute the chicken sausage until it starts to brown, about 5 minutes. Add the chili flakes and garlic and continue cooking for 1 minute. Add the spinach and cook until wilted, another minute.
- Add the pasta to the sausage mixture and saute for 1 minute over medium heat.
- Place the pasta in a bowl and top with the freshly grated Parmigianino.
WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA
This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!
Provided by stefychefy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
- Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
- Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
- Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 44.5 g, Cholesterol 39.9 mg, Fat 21.5 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 10.2 g, Sodium 316.1 mg, Sugar 2.7 g
More about "pasta aglio olio with butternut squash recipes"
SPAGHETTI SQUASH AGLIO E OLIO WITH RAINBOW CHARD.
From halfbakedharvest.com
SPAGHETTI SQUASH AGLIO E OLIO - MEDITERRANEAN DIET …
From thedomesticdietitian.com
KETO SPAGHETTI SQUASH AGLIO OIIO WITH OLIVE OIL, GARLIC …
From wickedstuffed.com
BUTTERNUT SQUASH PASTA - DINNER AT THE ZOO
From dinneratthezoo.com
PASTA AGLIO OLIO RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
SPAGHETTI SQUASH AGLIO E OLIO - THE DEFINED DISH
From thedefineddish.com
MUSHROOM SPAGHETTI AGLIO OLIO RECIPE WITH THE EASIEST …
From myfoodstory.com
SPAGHETTI AGLIO E OLIO - DAMN DELICIOUS
From damndelicious.net
ROASTED BUTTERNUT SQUASH PASTA (5 INGREDIENTS ... - COOKING FOR …
From cookingforkeeps.com
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH | DJANGO KRASZNAHORKAI
From copymethat.com
GARLIC NOODLES (PASTA AGLIO E OLIO) - ELAVEGAN | RECIPES
From elavegan.com
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH | JO ROSS | COPY ME THAT
From copymethat.com
SPAGHETTI AGLIO-OLIO WITH SQUASH BLOSSOMS - MAIN COURSES - NEW …
From nymag.com
TWICE BAKED AGLIO E OLIO SPAGHETTI SQUASH | RACHAEL RAY
From rachaelrayshow.com
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH | RECIPE | NYT COOKING ...
From pinterest.co.uk
53 PASTA RECIPES WE TURN TO NIGHT AFTER NIGHT - MSN.COM
From msn.com
CREAMY BUTTERNUT SQUASH PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH ON FOOD
From trello.com
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH RECIPE
From pinterest.com
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH RECIPE
From pinterest.com
SPAGHETTI AGLIO-OLIO WITH SQUASH BLOSSOMS - MAIN COURSES - NEW …
From nymag.com
SPAGHETTI AGLIO OLIO: POOR MAN'S PASTA - BACON IS MAGIC
From baconismagic.ca
RACHAEL RAY SPAGHETTI SQUASH LASAGNA - THERESCIPES.INFO
From therecipes.info
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH | RECIPE | NYT COOKING ...
From pinterest.co.uk
GETRECIPECART.COM
From getrecipecart.com
PASTA AGLIO E OLIO WITH BUTTERNUT SQUASH ON RECIPES
From trello.com
VEGAN SPAGHETTI AGLIO E OLIO WITH DELICATA SQUASH, KALE
From blissfulbasil.com
RECIPE OF FAVORITE SPAGHETTI AGLIO E OLIO | SPAGHETTI SQUASH …
From spaghettisquashrecipes.netlify.app
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AGLIO E OLIO - ITALIAN RECIPES - THE ITALIAN CHEF
From italianchef.com
OLIVE OIL AND GARLIC PASTA (VEGAN SPAGHETTI AGLIO E OLIO RECIPE)
From eatingbyelaine.com
SPAGHETTI “AGLIO-OLIO” WITH PUMPKIN AND MUSHROOMS - SHARE THE …
From sharethepasta.org
SPAGHETTI SQUASH AGLIO E OLIO RECIPE BY MILAGROS CRUZ
From thedailymeal.com
RECIPE OF SUPER QUICK HOMEMADE SPAGHETTI AGLIO E OLIO …
From spaghettisquashrecipes.netlify.app
FOR PASTA WITH BUTTERNUT SQUASH AND SAGE, BROWN BUTTER IS KEY
From seriouseats.com
SPAGHETTI SQUASH AGLIO E OLIO SPAGHETTI SQUASH AGLIO E OLIO
From recipecloudapp.com
SPAGHETTI AGLIO E OLIO RECIPE - LOVE AND LEMONS
From loveandlemons.com
BUTTERNUT SQUASH PASTA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH - MASTERCOOK
From mastercook.com
RECIPE: BAKED PASTA WITH BUTTERNUT SQUASH - JOHN FODERA'S TUSCAN …
From johnfodera.com
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH | RECIPE CART
From getrecipecart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love