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

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