Entrees » Whole Grain Pasta w/ Squash, Fontina & Parmesan
Print RecipeIngredients
- 4 tbsp unsalted butter
- 2 cups butternut squash, peeled & cut into ½" dice
- 1 cup red onion, cut into ¹⁄₈” dice
- 8 garlic cloves, smashed & peeled
- kosher salt & freshly-ground black pepper
- 1 tbsp chopped sage leaves
- 4 cups mixed spinach & pea tendrils
- large pot of salted water for pasta
- 1 lb whole grain penne pasta
- ½ lb red bliss potatoes, sliced
- touch of grated nutmeg
- 6 oz grated Parmesan cheese (divided as 4 oz & 2 oz)
- 4 oz diced fontina cheese
- 1 cup toasted breadcrumbs
- ground black pepper to taste
How-to
- Melt the butter in a large oven-proof sauté pan over medium-high heat
- Add the squash, onion and garlic, season with salt and pepper, cover with a round of parchment paper (or a lid), and cook 7 minutes or until the vegetables are golden brown and tender
- Add the sage, spinach and pea tendrils and cook an additional minute. Remove the pan from the heat
- Bring a large pot of salted water to a boil
- Add the pasta and potatoes and cook 10 minutes or until the potatoes are tender and the pasta is al dente
- Ladle 3 cups of pasta water into a container and reserve
- Strain the pasta mixture through a colander and add to the pan with the squash
- Add the fontina cheese, ⅔ of the Parmesan and a few gratings of nutmeg and toss well over medium heat
- Add the pasta water and continue to toss until the cheeses are melted and a creamy sauce results
- Preheat the broiler and situate an oven rack on the top slot
- Top with the remaining Parmesan cheese and the breadcrumbs cook under the broiler 5 minutes or until the top is toasty brown
Jody Adams
James Beard award-winning Chef Jody Adams of rialto celebrates regional Italian cuisine interpreted with New England ingredients at her landmark restaurant in Harvard Square. Chef Adams has been praised for her creativity and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. Outside of the restaurant, Jody is actively involved in organizations that support children’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners In Health.
rialto
Jody Adams, chef/owner of Rialto restaurant in Cambridge, offers her interpretation of the Northern Italian dish pizzocheri. Jody's version offers butternut squash, red bliss potatoes, aromatic nutmeg and sage, and Parmesan and fontina cheese. It's a hearty whole grain pasta dish that's finished in a skillet under the broiler for a crunchy top that's warm, satisfying and family-friendly.
Jody Adams 4 stars based on 1 reviews
Comments (0)
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!