Start to finish: 20 minutes
Servings: 6
Ingredients:
1 pound pappardelle pasta
1 small butternut squash, peeled, seeded and thinly sliced
1 medium zucchini, thinly sliced lengthwise
3 cloves garlic, minced
2 tablespoons fish sauce
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1 cup shredded Parmesan cheese
¼ cup chopped fresh parsley
Method:
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions.
About 4 minutes before the pasta is done cooking, add the butternut squash. Then 2 minutes later, add the zucchini. Cook everything for another 2 minutes. Reserve 1/3 cup of the cooking water, then drain.
Transfer the pasta, squash and zucchini to a large bowl. Add the garlic, fish sauce, black pepper, olive oil and reserved cooking liquid. Add the Parmesan cheese and parsley, tossing the pasta to thoroughly coat everything and melt the cheese. Serve immediately.
Nutrition information per serving: 440 calories; 90 calories from fat (20 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 72 g carbohydrate; 5 g fiber; 5 g sugar; 17 g protein; 700 mg sodium.
Recipe by Alison Ladman.
