The gurus of good nutrition say it’s essential to eat lots of bright, colorful veggies. Pastini’s beautiful Rigatoni Zuccati makes doing that both easy and delicious. It features green, leafy spinach, which is packed with iron, calcium, and dietary fiber, and butternut squash, a great source of potassium and magnesium. Both of these good-for-you veggies are loaded with vitamins A, C, and E.
Butternut squash is in season right now, and so are mushrooms, making this an inviting autumn dish. Take your pick of mushrooms: hearty Portobellos, white or brown creminis, or a lovely mix of wild varieties. This plate makes for a wonderful meatless alternative to more standard dinner fare. Make it at home, or find it on Pastini’s menu alongside our other tasty vegetarian pastas.
- 2 oz. Olive Oil
- 1 tsp. Salt
- 3 tsp. Minced Garlic
- 4 oz. Mushrooms sliced (Portobellos, White, Brown or mix of wild mushrooms)
- 2 cups Roasted Butternut Squash, ¾” x ¾” dice (recipe below)
- 1 tsp. Fresh Rosemary, chopped fine
- 1 ½ cups Heavy Cream
- 1 cup Spinach Leaves
- ¾ pound Rigatoni (cooked al dente)
- In a large sauté pan, heat oil over medium flame; add salt and garlic, and sauté for about 15-20 seconds (do not allow garlic to brown).
- Add mushrooms, squash, and rosemary, sauté 1 minute.
- Add remaining ingredients and cook until sauce is reduced by one third.
- Add pasta; stir well until pasta is hot and well-coated with the sauce.
- Serve in four bowls and garnish with freshly grated parmesan cheese.
- Cut squash into ¾” cubes, place in bowl.
- Add olive oil and salt and mix well.
- Spread on non-stick sheet pan (or pan lined with parchment paper).
- Bake in oven at 350 degrees for 20-30 minutes, or until tender but not mushy.
- Remove from oven and let cool.