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Pasta with Butternut Squash and Spinach

From Miami County Locally Grown

<p>Homemade zucca (pumpkin shaped pasta)just seemed to be the perfect choice for this Butternut Squash and Spinach recipe. I was right! Simple and delicious.</p>
Source: Epicurious (Entered by Deborah Spencer)
Serves: Serves 2-4

6 oz zucca or spiral-shaped pasta
1 small butternut squash (about 1 lb)
5 cups packed spinach leaves (about 1 bunch)
2 garlic cloves
1 TBSP olive oil
2 tsp fresh lemon juice
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Step by Step Instructions
  1. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
  2. Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
  3. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
  4. While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.
  5. Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.