Autumn Pasta

Ingredients

• 1 cup Fresh coarse breadcrumbs
• 1/2 tsp Crushed red-pepper flakes
• 1/4 cup Extra-virgin olive oil
• 3/4 lb. Linguini pasta
• 1/4 lb. Thinly sliced pancetta; * in
• 1-inch pieces
• 3/4 lb. Leeks: split, rinsed, sliced
• 1 lb. red peppers; quartered, julienned
• 1 lb. Butternut squash; peeled cut into 2 x 1/4-inch stick
• 3/4 lb. Broccoli; peeled and coarsely
  chopped
• 3 lg Cloves garlic; minced
• 3/4 tsp Salt
• 1/2 tsp Freshly ground pepper

Preparation Method:

• Preheat oven to 350F.
• In bowl, mix crumbs, pepper flake, and 1 Tablespoon oil.
• Place on baking sheet; bake 5 minutes, until toasted, stirring once.
• Set it aside.
• Meanwhile, cook linguini as package label directs.
• Drain, reserving 3/4 cup cooking liquid.
• Keep pasta hot.
• While pasta cooks, in large skillet, heat 1 Tablespoon oil over medium heat; add pancetta.
• Cook 8 minutes or until crisp, stirring occasionally.
• With slotted spoon, remove to bowl. To drippings in skillet, add leeks; sauté 10 minutes or until tender but not browned.
• With slotted spoon, remove to bowl with pancetta.
• To skillet, add remaining 2 tablespoons of oil: heat over medium-high heat.
• Add peppers and squash; sauté for 4 minutes.
• Add broccoli, garlic and 1/4 cup reserved pasta water, cover.
• Over high heat, cook 3 minutes or just until
  vegetables are tender.
• In serving bowl, combine pasta, remaining 1/2 cup pasta water, the
  vegetables, pancetta mixture, salt, and pepper; toss. Topped with breadcrumbs
  mixture.
• Washing, rinsing, and draining Pasta, try our Colanders.

Servings: 4

Warm regards,
Best Nice Deals Team