Pasta With Butternut Squash And Rosemary Recipes

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PASTA WITH BUTTERNUT SQUASH AND ROSEMARY



Pasta with Butternut Squash and Rosemary image

Categories     Cheese     Herb     Pasta     Tomato     Vegetable     Sauté     Quick & Easy     Dinner     Lunch     Parmesan     Rosemary     Ham     Squash     Butternut Squash     Fall     Winter     Prosciutto     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 11

1/4 cup plus 2 tablespoons olive oil
1 cup chopped onion
1 cup finely chopped celery
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
3 1/4 cups 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 tablespoons chopped fresh parsley
12 ounces conchiglie (medium pasta shells)
3/4 cup freshly grated Parmesan cheese

Steps:

  • Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary and sauté 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.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
  • Add 2 tablespoons 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.

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