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Franco’s Pasta with Winter Squash and Potatoes

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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 lg Yellow-fleshed potato; peeled
And cut into 3/4-inch cubes
2 tb Salt plus coarse sea salt (to 3)
14 oz Spaghetti (to 16)
1 Garlic cloves (to 2); chopped
1 sm Of hot red pepper or chili pepper; to taste
2 tb Chopped Italian parsley
2 tb Extra virgin olive oil (to 3)
1/2 c Grated Parmigiano-Reggiano; (optional)

INSTRUCTIONS

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>

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