Pasta With Butternut Squash And Rosemary Recipe
Servings: 1
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
- 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
Directions
- 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.
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