Pappardelle with Squash, Mushrooms, and Spinach

Ingredients

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

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