Pappardelle or Paccheri Pasta with Butternut Squash, Spinach and Radicchio
These Beautiful colors = good for you!
6-8 ounces pasta (or about half of 1 pound box)
1 small butternut squash (about 1 pound) can substitute sweet potato or acorn squash
5 cups packed spinach leaves (about 1 bunch) plus radicchio optional
2 garlic cloves
1-tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Fill 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, (radicchio if using with a squeeze of lemon juice to retain color) 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, salt and pepper. Toss pasta with Parmesan off heat. Can sprinkle toasted chopped hazelnuts or pecans for a little crunch if you like
Wine pairing: Pinot Grigio or chardonnay