This butternut squash pasta dish with spinach and Parmesan is a great vegetarian option.
Ingredients
- ziti: 1 pack (16 ounce pack)
- olive oil: 1 Tbsp
- butternut squash: 2 cups (cubed)
- fresh garlic: 1 Tbsp (minced)
- rubbed dried sage: 2 tsp
- thyme: 1 tsp (dried)
- ½ cups heavy cream: 1 piece
- spinach leaves: 1 cup (fresh)
- Parmesan cheese: 0.25 cup (to taste, grated)
- salt and ground black pepper: (to taste)
- walnuts: 3 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and sauté until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
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Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
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Divide between 8 bowls. Top with walnuts and more Parmesan.
