Inicio » Recetas » Pasta With Butternut Squash And Rosemary

Receta Pasta With Butternut Squash And Rosemary

Name: Pasta With Butternut Squash And Rosemary
Ingredients: 1/4 c. plus 2 Tbsp. extra virgin olive oil; 1 x minced onion; 1 c. finely minced celery; 1 tsp chopped fresh rosemary or possibly 1/2 tsp. dry; 3 1/4 c. 1/3 inch pcs peeled butternut squash; 8 ounce plum tomatoes, peeled, seeded, minced; 1/2 c. water; 2 1/2 ounce 1/4 inch thick prosciutto slices, finely minced; 2 Tbsp. minced fresh parsley; 12 ounce conchigli (medium pasta shells); 3/4 c. freshly grated Parmesan cheese

de Global Cookbook

Add a photo

click to rate

0 votos | 1489 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1/4 c. plus 2 Tbsp. extra virgin olive oil
1 x minced onion
1 c. finely minced celery
1 tsp chopped fresh rosemary or possibly 1/2 tsp. dry
3Â 1/4 c. 1/3 inch pcs peeled butternut squash
8 ounce plum tomatoes, peeled, seeded, minced
1/2 c. water
2Â 1/2 ounce 1/4 inch thick prosciutto slices, finely minced
2 Tbsp. minced fresh parsley
12 ounce conchigli (medium pasta shells)
3/4 c. freshly grated Parmesan cheese

Direcciones

Heat 1/4 c. oil in heavy large skillet over medium heat. Add in onion, celery and rosemary and saute/fry till vegetables are tender, about 10 min. Add in squash, tomatoes an 1/2 c. water. Bring to boil. Reduce heat to medium-low.
Cover and simmer till squash is tender, about 20 min. Stir in prosciutto and parsley.
Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard to bite. Drain. Return pasta to same pot.
Add in 2 Tbsp. oil, squash mix and 1/2 c. Parmesan to pasta; toss.
Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 c. Parmesan.