Pappardelle With Roasted Winter Squash Arugula And Pine Nuts Recipes

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PAPPARDELLE WITH PORTABELLA MUSHROOMS, ARUGULA, PINE NUTS



Pappardelle With Portabella Mushrooms, Arugula, Pine Nuts image

Talk about comfort food, stop you're here! I use this recipe a lot, especially when I'm expecting guests for dinner. I make my own pasta, usually in the afternoon of the day my guests are expected. Locatelli is a delicious cheese, but if you're having trouble finding it, just go with a piece of Parmesan that you can create curls with. I also interchange the arugula with spinach. Both are fine. As for the pappardell, it is a wide pasta, looks sort of like lasagna, but don't use that it's too thick. If you don't make your own Pappardelle, and can't find it in your stores, just go with a wide noodle shape. It's so good, any shape is going to be great. Just improvise!

Provided by FLUFFSTER

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 large portabella mushroom
1 tablespoon butter
1 garlic clove, minced
salt & freshly ground black pepper
4 ounces fresh pappardelle pasta (about 1/4 of the box)
1 1/2 tablespoons extra virgin olive oil
1 ounce fresh arugula, washed and spun dry, tough stems removed
2 tablespoons pine nuts, toasted
1/4-1/3 cup shaved locatelli romano cheese

Steps:

  • Preheat the oven to 475°F.
  • Roast the mushroom with the butter, garlic and salt and pepper to taste until tender, about 15 minutes. Remove from the oven and slice thinly.
  • Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
  • Heat the olive oil in a large akillet over high heat. Add the roasted mushrooms and stir for 1 to 2 minutes. Add the arugula and more oil, if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add a splash of pasta water to the skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with the pine nuts and cheese shavings and serve at once.

Nutrition Facts : Calories 464.9, Fat 25.6, SaturatedFat 7.5, Cholesterol 26.3, Sodium 190.2, Carbohydrate 46.7, Fiber 2.9, Sugar 3.3, Protein 13.4

PAPPARDELLE WITH SQUASH, MUSHROOMS, AND SPINACH



Pappardelle with Squash, Mushrooms, and Spinach image

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Pasta     Side     Vegetarian     Quick & Easy     High Fiber     Parmesan     Spinach     Butternut Squash     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 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 cheese.

WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA



Winter Pasta with Brown Butter, Squash, and Arugula image

This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!

Provided by stefychefy

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 55m

Yield 8

Number Of Ingredients 12

1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package linguine
½ cup unsalted butter
2 cloves garlic, minced
¼ cup pine nuts
4 cups arugula
1 cup freshly grated Parmesan cheese
¼ teaspoon ground black pepper
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
  • Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
  • Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
  • Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
  • Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 44.5 g, Cholesterol 39.9 mg, Fat 21.5 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 10.2 g, Sodium 316.1 mg, Sugar 2.7 g

BUTTERNUT SQUASH AND RADICCHIO PAPPARDELLE



Butternut Squash and Radicchio Pappardelle image

Sweet nibbles of butternut squash temper the bitter edge of radicchio in every bite of this healthful, satisfying pasta.

Provided by Melissa Roberts

Time 30m

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 7

1/2 stick unsalted butter
2 tablespoon olive oil
1/3 cup pine nuts
1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 pound radicchio, cored and thinly sliced
1 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces
1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

Steps:

  • Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
  • Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
  • Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
  • Serve topped with nuts and cheese.

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