Butternut Squash And Radicchio Pappardelle Food

PAPPARDELLE WITH BUTTERNUT SQUASH AND RADICCHIO

PAPPARDELLE WITH BUTTERNUT SQUASH AND RADICCHIO image

Yield 2-3

Number Of Ingredients 8

Ingredients

- One 9-oz package Giovanni Rana Pappardelle
- 2 cups butternut squash, diced
- 2 cups fresh radicchio, shredded
- 1 garlic clove, minced
- 6 tbsp extra virgin olive oil
- 2 tbsp vinegar
- Salt and freshly ground black pepper to taste
- Grated Parmigiano Reggiano or Pecorino cheese optional

Steps:

Bring a large pot of salted water to a boil. Heat 4 tablespoons of the oil in a large skillet over medium heat; add garlic and cook for 1 minute stirring occasionally. Add the pumpkin and sauté for 5-6 minutes on high heat until the squash is golden and crispy. Add the radicchio and vinegar lower the heat and cook until wilted. Season with salt and pepper to taste. Cook the Pappardelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Pappardelle to the pan adding a little of the pasta cooking water to loosen if needed, then add the remaining oil and toss to combine. Season with salt and pepper to taste. Divide among plates and serve. You can add grated Parmigiano Reggiano cheese or grated Pecorino cheese if desired.

PAPPARDELLE WITH SQUASH, MUSHROOMS, AND SPINACH

Pappardelle with Squash, Mushrooms, and Spinach image

Provided by Bon Appétit Test Kitchen

Categories Mushroom Pasta Side Vegetarian Quick & Easy High Fiber Parmesan Spinach Butternut Squash Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

12 ounces pappardelle or fettuccine pasta
1/2 cup (1 stick) butter, divided
3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
1 1/2 tablespoons chopped fresh sage
1 5- to 6-ounce package baby spinach
3/4 cup grated Parmesan cheese, divided

Steps:

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.

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