Creamy Butternut Squash Pasta
Description
This butternut squash pasta with tender squash, sage, thyme, and Parmesan cheese in a creamy homemade sauce makes a cozy vegetarian meal in the fall.
Ingredients
•
1 (16 ounce) package ziti
•
1 tablespoon olive oil
•
2 cups cubed butternut squash
•
1 tablespoon minced fresh garlic
•
2 teaspoons rubbed dried sage
•
1 teaspoon dried thyme
•
1 1/2 cups heavy cream
•
1 cup fresh spinach leaves
•
1/4 cup grated Parmesan cheese, or more to taste
•
salt and ground black pepper to taste
•
3 tablespoons chopped walnuts
Directions
1
Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
2
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.
3
Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper.
4
Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
5
Divide between 8 bowls. Top with walnuts and more Parmesan.