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  1. Exported from MasterCook II

  2. Franco's Pasta with Winter Squash and Potatoes

  3. Recipe By : COOKING LIVE SHOW

  4. CL8731

  5. 4 Preparation Time :

  6. Categories : Cooking Live Pasta

  7. Vegetables

  8. Amount Measure Ingredient -- Preparation Method -- -- --

  9. 5 -6 quarts water

  10. 3/4 pound squash -- peeled and cut 3/4-inch cubes -- about 2 cups

  11. 1 large yellow-fleshed potato -- peeled

  12. 3/4-inch cubes 2 -3 tbsps salt plus coarse sea salt

  13. 14 -16 ounces spaghetti

  14. 1 -2 garlic cloves -- chopped

  15. 1 small piece of hot red pepper or chili pepper -- to taste

  16. 2 tbsps chopped Italian parsley

  17. 2 -3 tbsps extra virgin olive oil

  18. 1/2 cup grated Parmigiano-Reggiano --

  19. Bring water to a rolling boil. Add the squash, potato and the salt. Cook for 2 minutes, add the pasta, and cook until it offers considerable resistance to the tooth, about three quarters the recommended cooking time.

  20. While the pasta is cooking, put the garlic, hot pepper, and parsley in a large non-stick skillet and drizzle with 1 tablespoon extra virgin olive oil. Place the skillet over moderate heat and when the garlic begins to sizzle remove from heat.

  21. Drain the pasta and the vegetables, reserving 2 cups of the cooking water. Put the drained pasta and vegetables

  22. in the skillet with the garlic and add 1 cup pasta cooking water. Cook over highest heat, stirring until the pasta is

  23. cooked, surrounded by a creamy sauce. Add more cooking water if the sauce dries out.

  24. Serve the pasta on bowls, topped with a drizzle of olive oil and cheese.

  25. Yield: 4-6 serving - - - - - - - - - - - - - - - - - -

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