Creamy Squash, Artichoke And Prosciutto Pasta
- 3 1/3 lb butternut squash, cut into 2/3 inch pieces
- 18 oz short pasta
- 2 tbsp olive oil
- 12 slices prosciutto, coarsely chopped
- 1 1/4 cups heavy cream
- 10.5 oz drained marinated artichoke hearts, cut into thin wedges
- 7 oz baby spinach
- 1/3 cup firmly packed fresh flat-leaf parsley leaves
- 1/4 cup finely grated Parmesan cheese
- Boil, steam or microwave squash until tender. Drain then cover to keep warm.
- Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup cooking liquid.
- Add oil to pan. Cook prosciutto, stirring, until crisp. Add heavy cream and reserved cooking liquid. Bring to a boil then reduce heat and gently stir in squash, pasta and artichoke hearts. Simmer until heated through then remove from heat and stir in spinach and parsley. Serve sprinkled with cheese.
butternut squash, short pasta, olive oil, heavy cream, hearts, baby spinach, parsley, parmesan cheese
Taken from recipes-plus.com/api/v2.0/recipes/33267 (may not work)