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Bucatini Pasta with Ricotta, Ham & Butternut Squash
This simple, throw-it-together pasta sauce makes use of many wonderful winter flavours. Bucatini pasta is similar to spaghetti but it is thicker and hollow in the center. Any long noodle could be substituted.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
15 minutesCook Time
15 minutesIngredients
Directions
Set a large pot of salted water over high heat and bring to a boil.
Heat a large nonstick skillet over medium heat and melt butter. Add squash, season with salt and pepper and cook, stirring often until golden brown and tender, about 8-9 minutes. Set aside and keep warm.
Meanwhile, cook pasta in boiling water, according to package instructions until al dente or desired doneness.
Drain pasta and toss with ricotta and olive oil.
Add Prosciutto and sage to skillet with squash to warm slightly and toss with pasta mixture.
Season with salt and pepper and serve with Parmesan cheese as a garnish, if desired.
Nutrients Per Serving
Nutrients per serving (based on 4 servings and does not include Parmesan cheese garnish): 464 calories, 22 g fat, 17 g protein, 52 carbohydrates. Excellent source of vitamin A, vitamin E, thiamine, niacin, folate. Good source of vitamin C, riboflavin, mag
Copyright © 2012 St. Joseph Media. All Rights Reserved.