Rating: 4 stars
109 Ratings
  • 5 star values: 38
  • 4 star values: 35
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 5

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Credit: Con Poulos

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.

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  • Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.

  • Add the squash and ¼ teaspoon each salt and pepper and cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes.

  • Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.

  • Add the squash mixture, pecorino, ¼ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss gently to combine (add more cooking water as needed to loosen the sauce).

  • Serve sprinkled with the chives and additional pecorino.

Nutrition Facts

630 calories; fat 35g; saturated fat 19g; cholesterol 136mg; sodium 1236mg; protein 24g; carbohydrates 56g; sugars 6g; fiber 5g; iron 3mg; calcium 417mg.
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