Penne pasta in butternut squash sauce with pancetta
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 16 G., saturated fats 5 G., proteins 15 G., carbohydrates 57 G., fiber 4 G., cholesterol 25 mg, sodium 696 mg, sugar 5 G.
Calories 430, total fat 16 G., saturated fats 5 G., proteins 15 G., carbohydrates 57 G., fiber 4 G., cholesterol 25 mg, sodium 696 mg, sugar 5 G.
Sweet butternut squash and salty, crunchy pieces of pancetta meet in this pasta for a unique and unexpected combination. The pumpkin isn't added in chunks, but grated, making it look like a sauce. It's a great choice for kids who don't like vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g penne pasta (feathers)
- 1 small butternut squash (about 450 g)
- 2 tbsp. l. olive oil
- 110 g pancetta, diced
- 3 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 1 tbsp chopped fresh marjoram
- 1/4 tbsp. grated parmesan
We recommend
Recipes with similar ingredients: penne pasta, butternut squash, pancetta, bacon, Parmesan cheese, marjoram
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and add salt. Add the pasta and cook according to the package directions until al dente. Drain 1 cup of the pasta cooking water and drain in a colander.
- Meanwhile, peel the pumpkin and grate it coarsely. Combine the olive oil and pancetta in a large Dutch oven and heat over medium heat. Cook, stirring occasionally, until the pancetta is toasted, 4-5 minutes. Add the garlic and red pepper flakes and cook, stirring, for about 1 minute. Add the marjoram, then the grated pumpkin and 1/2 teaspoon of salt. Cook, stirring, until the pumpkin is tender, 3-5 minutes.
- Add the pasta and 3/4 cup of the reserved cooking water to the pot. Cook, stirring, until the pasta is coated with the sauce, 1-2 minutes, adding the remaining cooking water if necessary. Season with salt to taste. Divide the pasta among bowls and sprinkle with Parmesan cheese.
Categories:
Similar recipes
