Pasta With Butternut Parmesan Sauce @ Dw MagazineCom
Details
- Serving Size: 4
- Weight Watchers: 15 Points
Cuisine
- side dish
- lunch
- main course
- main dish
- dinner
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
Instructions
Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them .
Bake for 40 minutes or until a fork easily pierces the squash.
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.
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.
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