Pappardelle with Roasted Butternut Squash and Ricotta--Three Many Cooks
To make Pappardelle with Roasted Butternut Squash and Ricotta just toss roasted squash with ricotta and hot pasta. So easy, there's even time to make pasta!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at threemanycooks.com.
Ingredients
- 1 large onion, cut into large dice
- 1 medium butternut squash (about 6 cups), cut into bite-sized pieces
- 3 tablespoons olive oil
- Salt and ground black pepper
- 1 tablespoon chopped fresh sage
- 2 large garlic cloves, minced
- 1 pound parpadelle (or 1 recipe fresh, see below)
- 1 cup part skim ricotta
- 1/2 cup Parmesan cheese
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