Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com

You can never have too many main course recipes, so give Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com a try. This recipe makes 4 servings with 490 calories, 15g of protein, and 19g of fat each. For $1.29 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 3 people have tried and liked this recipe. Head to the store and pick up heavy cream, bow-tie pasta, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 81%, this dish is amazing. If you like this recipe, you might also like recipes such as Pasta with Butternut Parmesan Sauce, Pasta with Creamy Parmesan Butternut Squash Sauce, and Butternut Squash, Parmesan, and Pasta.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 pound butternut squash weighing about 2 ½

8 ounces of bow-tie pasta

1 tablespoon of olive oil

cup of chopped shallots

1/2 cup of packed, freshly grated Parmesan cheese

1/2 cup of heavy cream

1/8 teaspoon of grated nutmeg

1 tablespoon of chopped parsley

2 teaspoons of lemon juice

Salt and pepper to taste

Water as needed to thin the sauce

Equipment:

oven

baking pan

immersion blender

blender

bowl

pot

frying pan

Cooking instruction summary:

METHOD Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them . Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and pure with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. While the pasta is cooking, pour the olive oil into a wide skillet on medium heat. Add the shallots and saut until soft and translucent, about 5 minutes. Add the butternut squash pure and c ook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps. Stir in the Parmesan. Add the nutmeg, salt and pepper. Add water (or chicken stock) to thin to the consistency you want. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm. Check pasta. When ready (al dente) drain and plate. Pour the sauce over the pasta. Garnish with a little extra parsley and Parmesan. Serve immediately. Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle.

 

Step by step:


1. Preheat the oven to 350F.

2. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them .

3. Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down.

4. Bake for 40 minutes or until a fork easily pierces the squash.

5. Allow to cool for 10 minutes.

6. Scoop out the squash flesh from the skins and pure with a blender (work in batches or place in a bowl and use a hand blender).

7. Discard the skins.

8. Fill a pot with water

9. and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil.

10. Add the pasta and cook at a hard boil, uncovered until al dente.

11. While the pasta is cooking, pour the olive oil into a wide skillet on medium heat.

12. Add the shallots and saut until soft and translucent, about 5 minutes.

13. Add the butternut squash pure and c

14. ook for about a minute, mixing it in with the shallots.

15. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps.

16. Stir in the Parmesan.

17. Add the nutmeg, salt and pepper.

18. Add water (or chicken stock) to thin to the consistency you want.

19. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.

20. Check pasta. When ready (al dente) drain and plate.

21. Pour the sauce over the pasta.

22. Garnish with a little extra parsley and Parmesan.

23. Serve immediately.

24. Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle.


Nutrition Information:

Quickview
489 Calories
14g Protein
18g Total Fat
68g Carbs
32% Health Score
Limit These
Calories
489k
25%

Fat
18g
29%

  Saturated Fat
9g
59%

Carbohydrates
68g
23%

  Sugar
9g
11%

Cholesterol
44mg
15%

Sodium
448mg
19%

Get Enough Of These
Protein
14g
29%

Vitamin A
12686IU
254%

Selenium
42µg
61%

Manganese
0.94mg
47%

Vitamin C
31mg
38%

Phosphorus
277mg
28%

Fiber
6g
24%

Vitamin B6
0.48mg
24%

Calcium
227mg
23%

Magnesium
90mg
23%

Potassium
782mg
22%

Vitamin K
21µg
20%

Copper
0.35mg
17%

Vitamin E
2mg
17%

Folate
64µg
16%

Vitamin B1
0.21mg
14%

Iron
2mg
13%

Vitamin B3
2mg
12%

Zinc
1mg
12%

Vitamin B2
0.17mg
10%

Vitamin B5
0.99mg
10%

Vitamin B12
0.22µg
4%

Vitamin D
0.54µg
4%

covered percent of daily need
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