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Cellentani with Squash, Chiles and Walnuts
Cellentani with Squash, Chiles and Walnuts
Equipment
- Non-Stick Skillet
- Large pot
- Cutting Board
- Chefs Knife
- Colander
Ingredients
- ¼ cup cups walnuts toasted and coarsely chopped
- 6 ounces Cellentani pasta or another small ridged pasta
- 1 tablespoon olive oil
- 1 cup butternut squash peeled, cut into ¼ inch pieces
- 1 clove garlic thinly sliced
- ¼ teaspoons crushed red pepper flakes divided
- 2 tablespoons unsalted butter cut into pieces
- 1 teaspoon fresh lemon juice
- ¼ cups grated Parmesan plus more for serving
- 2 tablespoons torn fresh mint leaves plus extra for garnish
- freshly ground black pepper to season
Instructions
- Preheat a non-stick skillet. Spread out the walnuts and toast, tossing occasionally, until golden, about 3 minutes. Let cool, then coarsely chop; set aside.
- Cook the pasta in a large pot of boiling salted water, according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup of the pasta cooking liquid.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add the garlic and 1/8 teaspoon red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add ½ cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.
- Add the pasta to the skillet with squash and sauce and toss to coat. Add the lemon juice, ¼ cup Parmesan, 2 tablespoons mint, and remaining 1/8 teaspoon red pepper flakes and toss to combine; season with salt and pepper.
- Serve pasta topped with reserved walnuts, more Parmesan, and some mint.
- DO AHEAD: Walnuts can be toasted a few days ahead of time. Store airtight in the refrigerator.
Nutrition
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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0 thoughts on “Cellentani with Squash, Chiles and Walnuts”
Another amazing looking meal from my favorite gourmet kitchen!!!
Thank you for the beautiful comment Tom!
mmm looks – good (but I am actually on a high protein healing diet and so I will have to add meat and use different pasta) but mmmm – and thanks for the info about walnuts and squash – now I am craving some squash – and you know, just reading this was refreshing for a January day!
Hi, and thank you for your comment. You can purchase “Quinoa” pasta which is high in protein and substitute that for what I used. If you have a health food store or a “Trader Joe’s” you should be able to find it there.