Dinner

Pasta with Butternut Squash, Spinach and Prosciutto is for Dinner.

Pasta with Butternut Squash, Spinach and Prosciutto takes several minutes to prepare.

Pasta with Butternut Squash, Spinach and Prosciutto takes several minutes to cook.

Pasta with Butternut Squash, Spinach and Prosciutto makes 6 servings.

The ingredients for Pasta with Butternut Squash, Spinach and Prosciutto are:

2 tablespoons unsalted butter, divided
6 slices deli prosciutto, cut into thin strips
1 1/2 pounds butternut squash, peeled & cut into 1/2 " chunks
2 tablespoons fresh thyme leaves
1/2 cup white wine
1 cup low-sodium chicken broth
1 pound campanelle pasta
4 cups baby spinach
kosher salt & freshly ground pepper

Here is how you make Pasta with Butternut Squash, Spinach and Prosciutto:

Serves 6.I used more chicken broth instead of the wine.Bring a large pot of salted water to boil & cook the pasta according to the package instructions, until al dente. While the pasta is cooking, melt 1 tablespoon of the butter in large skillet, over medium heat. Add the prosciutto & cook for about 10 minutes, or until brown & crisp. Transfer to a paper towel lined plate & set aside.Melt the remaining butter in the same skillet & add the squash. Cook for 10 minutes, or until softened & beginning to brown. Add the thyme & cook for an additional minute. Stir in the wine & simmer until reduced by half, about 3 minutes. Add the chicken broth & cook until the sauce begins to thicken, about 4 minutes.Drain the pasta & pour it back into the pot. Add in the spinach, the butternut squash mixture & the reserved prosciutto. Toss until the spinach wilts. Season with salt & pepper to taste & serve.Number of Servings: 6Recipe submitted by SparkPeople user AMADEAO.

The nutritional information for Pasta with Butternut Squash, Spinach and Prosciutto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 222.5

• Total Fat: 7.8 g
• Cholesterol: 21.4 mg
• Sodium: 661.7 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 3.6 g
• Protein: 10.3 g