Franco's Pasta with Winter Squash and Potatoes
| Yield: | 4 Servings |
| Categories: | Pasta, Vegetables |
| 5 | qt | Water (to 6) |
| 3/4 | lb | Squash; peeled and cut |
| Into 3/4-inch cubes; about 2 cups | ||
| 1 | lg | Yellow-fleshed potato; peeled |
| And cut into 3/4-inch cubes | ||
| 2 | tb | Salt plus coarse sea salt (to 3) |
| 14 | oz | Spaghetti (to 16) |
| 1 | Garlic cloves (to 2); chopped | |
| 1 | sm | Of hot red pepper or chili pepper; to taste |
| 2 | tb | Chopped Italian parsley |
| 2 | tb | Extra virgin olive oil (to 3) |
| 1/2 | c | Grated Parmigiano-Reggiano; (optional) |
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