| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Cooking liv, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 5 |
qt |
Water, to 6 |
| 3/4 |
lb |
Squash, peeled and cut |
|
|
Into 3/4-inch cubes, about 2 |
|
|
cups |
| 1 |
|
Yellow-fleshed potato |
|
|
peeled |
|
|
And cut into 3/4-inch cubes |
| 2 |
T |
Salt plus coarse sea salt |
|
|
to 3 |
| 14 |
oz |
Spaghetti, to 16 |
| 1 |
|
Garlic cloves, to 2 |
|
|
chopped |
| 1 |
|
Of hot red pepper or chili |
|
|
pepper to taste |
| 2 |
T |
Chopped Italian parsley |
| 2 |
T |
Extra virgin olive oil, to |
| 1/2 |
c |
Grated Parmigiano-Reggiano |
|
|
optional |
INSTRUCTIONS
3
Bring water to a rolling boil. Add the squash, potato 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. Yield: 4-6 serving Recipe By :
COOKING LIVE SHOW #CL8731 Posted to MC-Recipe Digest V1 #238 Date:
Wed, 9 Oct 1996 11:37:01 -0500 From: "Jon and Angele Freeman"
<jfreeman@netusa1.net>
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”