• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Franco's Pasta with Winter Squash and Potatoes

  • Recipe Submitted by on

Category: Pasta, Vegetables

 Ingredients List

  • 5 qt Water (to 6)
  • 3/4 lb Squash; peeled and cut
  • Into 3/4-inch cubes; about 2
  • -cups
  • 1 lg Yellow-fleshed potato;
  • -peeled
  • And cut into 3/4-inch cubes
  • 2 tb Salt plus coarse sea salt
  • -(to 3)
  • 14 oz Spaghetti (to 16)
  • 1 Garlic cloves (to 2);
  • -chopped
  • 1 sm Of hot red pepper or chili
  • -pepper; to taste
  • 2 tb Chopped Italian parsley
  • 2 tb Extra virgin olive oil (to
  • -3)
  • 1/2 c Grated Parmigiano-Reggiano;
  • -(optional)


Bring water to a rolling boil. Add the squash, potato and the salt. Cook
for 2 minutes, add the pasta, and cook until it offers considerable
resistance to the tooth, about three quarters the recommended cooking time.

While the pasta is cooking, put the garlic, hot pepper, and parsley in a
large non-stick skillet and drizzle with 1 tablespoon extra virgin olive
oil. Place the skillet over moderate heat and when the garlic begins to
sizzle remove from heat.

Drain the pasta and the vegetables, reserving 2 cups of the cooking water.
Put the drained pasta and vegetables in the skillet with the garlic and add
1 cup pasta cooking water. Cook over highest heat, stirring until the pasta
is cooked, surrounded by a creamy sauce. Add more cooking water if the
sauce dries out.

Serve the pasta on bowls, topped with a drizzle of olive oil and cheese.

Yield: 4-6 serving

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