Pasta with Butternut Squash, Spinach & Prosciutto

Pasta with Butternut Squash, Spinach & Prosciutto
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Pasta with Butternut Squash, Spinach & Prosciutto calories by ingredient

Number of Servings: 6


    2 tablespoons unsalted butter, divided
    6 slices deli prosciutto, cut into thin strips
    1 1/2 pounds butternut squash, peeled & cut into 1/2 " chunks
    2 tablespoons fresh thyme leaves
    1/2 cup white wine
    1 cup low-sodium chicken broth
    1 pound campanelle pasta
    4 cups baby spinach
    kosher 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.