Franco's Pasta with Winter Squash and Potatoes

35 minutes Prep: 10 minutes Cook: 25 minutes

495 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

5	quarts	water	up to 6 quarts
3/4	pound	squash	peeled and cut into 3/4 inch cubes, about 2 cups
1	each	potatoe	large, yellow fleshed, peeled and cut into 3/4 inch cubes
2	tablespoons	salt	up to 3 tablespoons
1	x	sea salt
14	ounces	spaghetti	or 16 ounces
1	each	garlic clove	chopped, or more to taste
1	each	red chili pepper	small piece, to taste
2	tablespoon	italian parsley	chopped
2	tablespoons	olive oil, extra-virgin
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated, optional

Directions

Bring water to a rolling boil.

Add the squash, potatoe and the salt.

Cook for 2 minutes, add the pasta, and cook until it offers considerable resistance to the tooth, about three quarters the recommended cooking time.

While the pasta is cooking, put the garlic, hot pepper, and parsley in a large non-stick skillet and drizzle with 1 tablespoon extra virgin olive oil.

Place the skillet over moderate heat and when the garlic begins to sizzle remove from heat.

Drain the pasta and the vegetables, reserving 2 cups of the cooking water.

Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water.

Cook over highest heat, stirring until the pasta is cooked, surrounded by a creamy sauce.

Add more cooking water if the sauce dries out.

Serve the pasta on bowls, topped with a drizzle of olive oil and cheese.

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Nutrition Facts

Serving Size 215g

Amount per Serving

Calories 495 22% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 3888mg	162%
Total Carbohydrate 78.0g	26%
Dietary Fiber 4.0g	18%
Sugars 5.0g
Protein 19.0g	37%