Pasta with Butternut Squash and Sage
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3/4 cup water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh sage
- Carbohydrate 101 g(34%)
- Fat 9 g(13%)
- Fiber 7 g(27%)
- Protein 16 g(33%)
- Saturated Fat 1 g(7%)
- Sodium 15 mg(1%)
- Calories 545
Preparation Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary. Serve sprinkled with additional parmesan.
Preparation Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary. Serve sprinkled with additional parmesan.
