Pappardelle with Squash, Mushrooms, and Spinach

Pappardelle with Squash, Mushrooms, and Spinach
Photo by Tina Rupp


  • 1 ½ tablespoons fresh sage
  • ¾ cup grated Parmesan cheese
  • 3 cups 1/2-inch cubes butternut squash
  • 12 ounces pappardelle or fettuccine pasta
  • ½ cup butter
  • 8 ounces fresh shiitake mushrooms
  • 1 5- to 6-ounce package baby spinach

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....

View full recipe at Epicurious


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