Creamy Squash And Prosciutto Pasta

• 2 lb winter squash, cut into 1/2 inch pieces
• 13.25 oz spiral pasta
• 1 tbsp olive oil
• 3.5 oz prosciutto, coarsely chopped
• 1 1/4 cups heavy cream
• 1 oz Parmesan cheese, grated, plus extra to serve
• 2 tbsp baby capers, drained, rinsed
• 5.25 oz baby spinach
• 4 tbsp fresh parsley leaves, chopped

1. Steam squash for 10-15 mins, until tender.
2. Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup liquid. Transfer to a large bowl and cover to keep warm.
3. Heat oil in a saucepan. Saute prosciutto for 1-2 mins, until crisp. Remove from pan. Add heavy cream and reserved liquid. Bring to a boil then reduce heat to low. Add cooked pasta, squash, Parmesan and capers. Season. Cook, stirring, for 1 min, to heat through. Remove from heat. Add spinach and parsley.
4. Top with Parmesan to serve.

winter, pasta, olive oil, heavy cream, parmesan cheese, baby capers, baby spinach, parsley

Taken from recipes-plus.com/api/v2.0/recipes/27393 (may not work)