Try this light vegetarian entree from Ricardo — perfect as the weather starts to warm up!
Squash and roasted tomato pappardelle
Preparation 30 minutes
Cooking 30 minutes
Servings 4
Ingredients:
- 2 cups (350 g) cherry tomatoes
- ¼ cup (60 ml) olive oil
- 4 cups (560 g) peeled, seeded and cubed buttercup or butternut squash
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1½ cups (375 ml) chicken or vegetable broth
- 9 oz (250 g) pappardelle
- ¾ cup (53 g) grated Parmigiano-Reggiano cheese
- ½ cup (23 g) fresh basil, chopped
- Salt and pepper
Method:
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Scatter the tomatoes on the baking sheet. Drizzle with 2 tbsp of the oil. Season with salt and pepper. Bake for about 10 minutes, stirring halfway through cooking, or until the tomatoes begin to soften. Set aside.
Meanwhile, in a large non-stick skillet over medium heat, brown the squash on all sides in the remaining oil (2 tbsp). Season with salt and pepper. Add the onion and garlic. Cook for 1 minute.
Add the broth. Cover and simmer over low heat for about 10 minutes or until the squash is tender.
In a large pot of salted boiling water, cook the pappardelle for 1 minute less than the time recommended on the package. Drain.
Add the pasta, tomatoes, Parmesan and basil to the skillet with the squash. Toss well and heat through for 1 minute.
Adjust the seasoning.
Courtesy Ricardo
@RicardoRecipes
www.ricardocuisine.com