Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This sage butternut squash pasta is packed with texture and flavor! This pasta is a delicious combination of butternut squash, kale, creamy ricotta, and a pop of sage. The edamame and mung bean fettuccini is the perfect canvas for the As squash continues to cook, prepare creamy ricotta sage sauce.
Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:
- Get 6 cup water, divided
- Prepare 1 each small butternut squash, peeled and diced
- Get 2 tbsp olive oil, divided
- Make ready 1 Kosher salt to taste
- Make ready 1 Black pepper to taste
- Get 1 1/2 cup fusilli pasta
- Make ready 4 cup kale, washed and roughly chopped
- Make ready 2 tbsp pasta water
- Get 1/2 cup whole-milk ricotta cheese
- Prepare 1/2 tsp crushed red pepper flakes
- Make ready 1 tbsp unsalted butter
- Prepare 5 each sage leaves, roughly chopped
- Make ready 1 oz Parmesan, shaved
Moisten the edges of the dough with beaten egg. Pasta with Butternut Squash Parmesan Sauce. Pasta served with a homemade butternut squash pasta sauce of roasted butternut squash, shallots, cream, and Parmesan cheese. We made your butternut parmesean sauce using way high quality parm, and served topped with toasted butternut.
Steps to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:
- In a medium-large saucepot over medium-high heat, add 4 cups of water. While waiting for water to boil, place a large sauté pan over high heat and add squash, 2 cups water and half of the olive oil. Cook the squash for 10-12 minutes, until most of the liquid has evaporated. Season with salt and pepper, remove the squash from the pan and reserve.
- When the water comes to boil, add pasta while stirring, and cook over high heat for 6-8 minutes or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens in the water to wilt. Before draining, remove 2 tablespoons of pasta cooking water and reserve. Drain the pasta and kale in a colander and reserve.
- In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve.
- In a large sauté pan over medium heat, add remaining olive oil, then add sage. Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon, and season with a pinch of salt. Over medium heat in the same pan, combine the pasta, kale and squash and incorporate while stirring. Cook just long enough to warm. Remove from heat and add mixture to the mixing bowl of cheese. Stir to combine all ingredients.
- Divide the pasta between two plates, then top with fried sage and Parmesan. Enjoy!
Follow this risotto recipe, but include the kale to make it gorgeous and green. Just dump some cooked bowtie pasta right into the skillet… Then drizzle in a little olive oil… Add some Parmesan… And toss it all together. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino I dislike butternut squash otherwise. I add lightly sautéed kale and carrots.
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