PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA
Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can't find it you can use goat cheese; the goat cheese version will be creamier.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
- Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
- When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 5 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gaya Sithu
[email protected]I would make this again, but I would make a few changes. I would add more spices and herbs, and I would also try roasting the squash at a higher temperature for a shorter amount of time.
Rickardo Coetzee
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Vikash Sunar
[email protected]This recipe was a bit too time-consuming for me. I think there are easier ways to make a similar dish.
Colin Thomas
[email protected]I'm not sure what went wrong, but my dish turned out really watery. I think I might have added too much liquid.
Mobasshira Islam
[email protected]Meh.
Polynice Kemlyce
[email protected]I found this recipe to be a bit bland. I think it could have used some more spices or herbs to really bring out the flavors of the squash and ricotta salata.
MAHMOUD SHAMANDY
[email protected]This dish was a bit too rich for my taste, but I think that's just a personal preference. The flavors were all there, but it was just a bit too heavy for me.
Elijah Caudle
[email protected]Definitely a new favorite recipe!
J_salgado Salgado
[email protected]Yum!
Dipika Bhatta
[email protected]This recipe was easy to follow and the results were amazing! The roasted squash was caramelized and slightly crispy, while the ricotta salata added a nice salty balance. The pasta was cooked al dente and everything came together perfectly. Highly rec
Tasniya Tahamim
[email protected]I made this for dinner last night and it was a hit! My family loved the combination of flavors and textures. The squash was roasted to perfection and the ricotta salata added a nice touch of creaminess. Definitely a keeper!
Saimone
[email protected]This dish was absolutely delicious! The roasted squash was sweet and flavorful, the ricotta salata added a nice salty tang, and the pasta was cooked perfectly. I will definitely be making this again.