PASTA WITH BUTTERNUT SQUASH AND SPINACH

Pasta with Butternut Squash and Spinach image

Yield Serves 2

Number Of Ingredients 7

Previous Next

6 ouncescavatappi or other spiral-shaped pasta
1 small butternut squash (about 1 pound)
5 cups packed spinach leaves (about 1 bunch)
2 garlic cloves
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Steps:

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
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.
While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.
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.