Pappardelle Con Zucca & Pomodoro
Source of Recipe
KUTV
List of Ingredients
14 oz. cooked pappardelle pasta, be sure to have al dente
1.5 tsp fresh chopped shallots
1 tsp fresh chopped garlic
1/2 diced medium zucchini
1/2 diced yellow squash
2 oz. diced butternut squash
1 medium diced fresh vine ripe or heirloom tomato
2 oz cooked spinach
1 tsp fresh chopped oregano
2 oz fresh mozzarella cheese
4 tbs virgin olive oil
1.5 tsp whole butter
1 oz fresh grated asiago
salt and red chili flakes to taste
Italian parsley for garnish
Recipe
In a suacepan add the olive oil, shallots and garlic. Cook till the shallots and garlic start to turn translucent, then add the red chili, butternut squash and continue to cook until the butternut squash is semi soft to the tooth. At this point you will add the other squashes, fresh tomato and the oregano. Let the ingredients simmer for about two to three minutes just until the ingredients have combined and become nice and tender.
After the ingredients have simmered and become tender, we will then drop the pre-cooked pasta into boiling salted water for about thirty seconds just enough time to heat up. Once the pasta has come to temperature add to the simmered vegetables and toss till the noodles are full coated, then add the spinach, whole butter, cheese and salt to taste. Toss till the butter is fully incorporated into the pasta and then serve and garnish with fresh mozzarella cheese and italian parsley.
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