how2heroes » Whole Grain Pasta w/ Squash, Fontina & Parmesan

Print Recipe

Serves 4

Ingredients

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

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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. Jody was a top contender on Top Chef Masters and made Boston proud! 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.

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rialto

1 Bennett Street
Cambridge, MA 02138

617-661-5050

http://www.rialto-restaurant.com/home/

Whole Grain Pasta w/ Squash, Fontina & Parmesan

Entrees » Whole Grain Pasta w/ Squash, Fontina & Parmesan

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How-to

Jody Adams

rialto

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