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Creamy Pesto Pasta
with Squash & Spinach
35 MIN
2 Servings
From the Test Kitchen
In this comforting pasta dish, sweet delicata squash is roasted in the oven before being stirred into ruffle-edged mafalda pasta along with fresh spinach and our verdant basil pesto. It all gets topped with a sprinkle of savory parmesan to finish.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories710 Cals (est.)
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fresh
ingredients
Title
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6 oz Mafalda Pasta
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1 Delicata Squash
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3 oz Baby Spinach
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⅓ cup Basil Pesto
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Cream
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¼ cup Grated Parmesan Cheese
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1 Shallot
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the squash
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Quarter the squash, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.
2
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the spinach
Meanwhile, peel and thinly slice the shallot. Once the squash has roasted about 15 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat.
4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked spinach, roasted squash, pesto, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
1
Prepare & roast the squash
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Quarter the squash, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.
2
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the spinach
Meanwhile, peel and thinly slice the shallot. Once the squash has roasted about 15 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat.
4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked spinach, roasted squash, pesto, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
Tips from Home Chefs