Pasta with Squash and Ham, Risotto Style
- Number of Servings: 6
Ingredients
2 tbsp Extra Virgin Olive Oil2 tbsp Butter, salted1 large Shallot (50-60 grams)8 oz cubed ham3 cups Butternut Squash, cubed (12 oz frozen or cut from medium (~2lb) whole squash)2 cups 8 oz Barilla Plus pastasalt & pepper1/2 cup water (or white wine, water used for nutrition calc)3 cups Chicken Broth or Bouillon4 oz Parmesan Cheese, grated
In a large skillet over medium heat, cook the shallot and ham in the olive oil & melted butter until the shallot softens and the ham is lightly browned. Add pasta, sprinkle with salt & pepper, and cook, stirring occasionally until glossy. Add the water, stir, and let bubble until nearly gone. Add the squash and raise heat to medium-high. Add chicken broth 1 cup at a time, stirring after each addition. When the pan is almost dry, add another cup and stir again. Continue until the pasta and squash are tender. About half way through cooking, add the peas. When finished cookin, stir in the parmesan, taste to adjust seasoning, serve.
Serving Size: 6 servings
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 440.6
- Total Fat: 18.0 g
- Cholesterol: 42.3 mg
- Sodium: 1,626.8 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 7.7 g
- Protein: 26.0 g
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