Rigatoni with Squash and Prawns
prawns, squash, vegetable, milk, parmesan, basil, garlic
Ingredients
3 tablespoons olive oil, plus 3 tablespoons 1 pound butternut squash, trimmed and cut into 1-inch cubes 2 garlic cloves, minced 1 teaspoon salt, plus 1 teaspoon 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon 1 cup vegetable stock 1 pound rigatoni 1 pound prawns, peeled and deveined 3/4 to 1 cup whole milk 1/2 cup chopped fresh basil leaves 1/4 cup grated Parmesan
Directions for Rigatoni with Squash and Prawns Recipe
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.
Read the full directions on Food Network
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Servings
4 to 6 servings
Tags
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