Pasta with Butternut Squash, Spinach & Prosciutto
- Number of Servings: 6
Ingredients
2 tablespoons unsalted butter, divided6 slices deli prosciutto, cut into thin strips1 1/2 pounds butternut squash, peeled & cut into 1/2 " chunks2 tablespoons fresh thyme leaves1/2 cup white wine1 cup low-sodium chicken broth1 pound campanelle pasta4 cups baby spinachkosher salt & freshly ground pepper
Serves 6.
I used more chicken broth instead of the wine.
Bring a large pot of salted water to boil & cook the pasta according to the package instructions, until al dente. While the pasta is cooking, melt 1 tablespoon of the butter in large skillet, over medium heat. Add the prosciutto & cook for about 10 minutes, or until brown & crisp. Transfer to a paper towel lined plate & set aside.
Melt the remaining butter in the same skillet & add the squash. Cook for 10 minutes, or until softened & beginning to brown. Add the thyme & cook for an additional minute. Stir in the wine & simmer until reduced by half, about 3 minutes. Add the chicken broth & cook until the sauce begins to thicken, about 4 minutes.
Drain the pasta & pour it back into the pot. Add in the spinach, the butternut squash mixture & the reserved prosciutto. Toss until the spinach wilts. Season with salt & pepper to taste & serve.
Number of Servings: 6
Recipe submitted by SparkPeople user AMADEAO.
I used more chicken broth instead of the wine.
Bring a large pot of salted water to boil & cook the pasta according to the package instructions, until al dente. While the pasta is cooking, melt 1 tablespoon of the butter in large skillet, over medium heat. Add the prosciutto & cook for about 10 minutes, or until brown & crisp. Transfer to a paper towel lined plate & set aside.
Melt the remaining butter in the same skillet & add the squash. Cook for 10 minutes, or until softened & beginning to brown. Add the thyme & cook for an additional minute. Stir in the wine & simmer until reduced by half, about 3 minutes. Add the chicken broth & cook until the sauce begins to thicken, about 4 minutes.
Drain the pasta & pour it back into the pot. Add in the spinach, the butternut squash mixture & the reserved prosciutto. Toss until the spinach wilts. Season with salt & pepper to taste & serve.
Number of Servings: 6
Recipe submitted by SparkPeople user AMADEAO.
Nutritional Info Amount Per Serving
- Calories: 222.5
- Total Fat: 7.8 g
- Cholesterol: 21.4 mg
- Sodium: 661.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.6 g
- Protein: 10.3 g
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