Discover a comforting and delicious twist on classic pasta dishes with this Pasta with Butternut Squash and Rosemary recipe. Combining tender butternut squash, aromatic rosemary, and a hint of fresh parsley, this dish is perfect for a cozy dinner. With a blend of olive oil, Parmesan cheese, and sweet plum tomatoes, it offers a rich and flavorful meal that's both satisfying and easy to prepare. Ideal for fall or any time you're craving a hearty, vegetable-packed pasta dish!
🍽 4-6 servings
INGREDIENTS
- 1/4 cup plus 2 tablespoons olive oil
- 1 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 oz. plum tomatoes, peeled, seeded, chopped
- 1/2 cup water
- 2 tablespoons chopped fresh parsley
- 12 oz. conchiglie (medium pasta shelles)
- 3/4 cup freshly grated Parmesan cheese
INSTRUCTIONS
- Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary and saute until vegetables are tender, about 10 minutes.
- Add squash, tomatoes an 1/2 cup water. Bring to boil. Reduce heat to medium-low. Cover and simmer until squash is tender, about 20 minutes. Stir in 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.
☞ Tip: How do restaurants cook spaghetti?
Cook spaghetti in hot boiling water with salt and oil for four minutes. Drain and wash.
Put aside until you are ready to use (make it in the morning for evening use). Boil enough water to cover spaghetti. Pour boiling water onto spaghetti; stir. Let sit five minutes. Drain and serve - hot, fresh and NOT sticky.
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