Pasta with Butternut Squash, Spinach, and Prosciutto

Published on July 18, 2014 | By |
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Ingredients

  • 4 T unsalted butter
  • 6 slices deli prosciutto, cut into 1/4 inch strips
  • 2 (12 to 16 oz) peeled and seeded butternut squash halves, cut into 1/2 inch pieces
  • 2 T minced fresh thyme
  • 1/2 c white wine
  • 1 c low-sodium chicken broth
  • 1 lb campanelle (or farfalle or fusilli)
  • salt and pepper
  • 4 c baby spinach

Instructions

  • 1. Bring 4 quarts water to boil in large pot. Melt 1 T butter in large nonstick skillet over medium heat. Cook prosciutto until crisp, about 3 minutes. Transfer to paper towel-lined plate.
  • 2. Add squash and remaining butter to empty pan and cook until lightly browned, about 4 minutes. Add thyme and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced by half, about 3 minutes. Add broth and cook until slightly thickened, about 4 minutes.
  • 3. Meanwhile, add pasta a 1 T salt to boiling water and cook until al dente. Reserve 1/2 c cooking water, drain pasta, and return to pot. Add squash mixture and toss to combine. Stir in spinach until just wilted, adding reserved pasta water as needed. Season with salt and pepper. Serve.

Instructions

  • 1. Bring 4 quarts water to boil in large pot. Melt 1 T butter in large nonstick skillet over medium heat. Cook prosciutto until crisp, about 3 minutes. Transfer to paper towel-lined plate.
  • 2. Add squash and remaining butter to empty pan and cook until lightly browned, about 4 minutes. Add thyme and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced by half, about 3 minutes. Add broth and cook until slightly thickened, about 4 minutes.
  • 3. Meanwhile, add pasta a 1 T salt to boiling water and cook until al dente. Reserve 1/2 c cooking water, drain pasta, and return to pot. Add squash mixture and toss to combine. Stir in spinach until just wilted, adding reserved pasta water as needed. Season with salt and pepper. Serve.

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