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Pappardelle with Mushrooms, Spinach and Squash
Pappardelle with Mushrooms, Spinach and Squash
(Pappardelle con Funghi, Spinaci e Zucca)
 
 
Ingredients:

8 ounces fresh shiitake mushrooms, stemmed, caps sliced
3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
One 5 to 6-ounce package baby spinach
1 and 1/2 tablespoons chopped fresh sage
1/2 cup (1 stick) butter, divided
12 ounces Pappardelle or fettuccine pasta
3/4 cup grated Parmigiano cheese, divided 

Directions:

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain, reserving 1 cup pasta cooking liquid.

Melt 1/4 cup butter in large skillet over medium-high heat.

Add squash and cook until almost tender, stirring often, about 5-6 minutes.

Add remaining 1/4 cup butter, mushrooms and sage.

Saute until mushrooms are soft and squash is tender, about 8-10 minutes.

Add spinach.

Stir until wilted, about 2-3 minutes.

Stir in 1/2 cup cheese.

Season with salt and pepper.

Add pasta to sauce in skillet.

Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry.

Sprinkle with 1/4 cup Parmigiano cheese. Makes 4 servings.

That's it!
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