Tagliatelle With Squash Recipes

TAGLIATELLE WITH SQUASH

Tagliatelle with Squash image

Acorn squash and crushed Italian cookies adorn chef Cesare Casella's tagliatelle recipe, giving it a sweet-and-salty fall flavor.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

2 medium acorn squash, cut into eighths, seeds removed
Extra-virgin olive oil
Coarse salt and freshly ground pepper
3 cloves garlic, skin-on, crushed
1 large sprig fresh sage
1 cup plus 2 tablespoons store-bought low-sodium vegetable stock
Pinch of garam masala
3/4 pound dried tagliatelle
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
2 small Amaretti di Saronno cookies, crushed

Steps:

Preheat oven to 375 degrees.
Place squash in a large bowl and drizzle with extra-virgin olive oil; season with salt and pepper. Arrange squash, skin-side down, on a baking sheet and bake until tender, 50 to 60 minutes. Let cool slightly.
When squash is cool enough to handle, remove skins and any burnt tips using a paring knife. Cut squash pieces into thirds and set aside.
Bring a large pot of water to a boil; add 1/2 cup salt and return to a boil.
Heat 2 teaspoons olive oil in a large high-sided nonstick skillet over medium-high heat. Add garlic and sage; cook until garlic is toasted. Add squash and cook, without stirring, until it begins to caramelize, about 5 minutes. Add vegetable stock and garam masala; let simmer.
Add tagliatelle to boiling water; cook, according to package directions, until al dente; drain, reserving 1/4 cup pasta cooking water.
Remove garlic and sage from skillet; add pasta. If sauce seems too dry, add pasta cooking water, 1 tablespoon at a time, until sauce coats pasta. Add chives, parsley, and cheese; cook for 2 minutes. Season with salt and pepper.
Transfer pasta to a large bowl or serving platter; garnish with crushed cookies, pepper, and cheese. Serve immediately.

FETTUCCINE WITH SUMMER SQUASH AND ROSEMARY BUTTER

Fettuccine with Summer Squash and Rosemary Butter image

Categories Pasta Vegetable Quick & Easy Dinner Rosemary Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 as a main course

Number Of Ingredients 6

Ingredients

1 pound dried tagliatelle or fettuccine
1 pound small zucchini (about 5)
1 pound small yellow squash (about 4)
5 tablespoons unsalted butter
1 tablespoon finely chopped fresh rosemary leaves
Accompaniment: freshly grated Parmigiano-Reggiano

Steps:

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
Trim vegetables and cut into 1 1/2 x 1/4-inch sticks. In a deep 12-inch heavy skillet melt butter over moderate heat and cook vegetables with salt and pepper to taste, stirring gently, 2 minutes. Add rosemary and cook, stirring gently, until vegetables are just tender, about 2 minutes more. Remove skillet from heat.
Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with 1/4 cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
Serve pasta with Parmigiano-Reggiano.

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