Recipe - Francos Pasta With Winter Squash And Potatoes

5 qt Water (to 6)
Three fourths pound Squash; peeled and cut
Into 3/4inch cubes; about 2
cups
1 lg Yellowfleshed potato;
peeled
And cut into 3/4inch cubes
2 tablespoon Salt plus coarse sea salt
(to 3)
14 ounce Spaghetti (to 16)
1 Garlic cloves (to 2);
chopped
1 small Of hot red pepper or chili
pepper; to taste
2 tablespoon Chopped Italian parsley
2 tablespoon Extra virgin olive oil (to
3)
One half cup Grated ParmigianoReggiano;
(optional)

Bring water to a rolling boil. Add the squash, potato and the salt. Cook
for 2 minutes, add the pasta, and cook until it offers considerable
resistance to the tooth, about three quarters the recommended cooking time.

While the pasta is cooking, put the garlic, hot pepper, and parsley in a
large nonstick skillet and drizzle with 1 tablespoon extra virgin olive
oil. Place the skillet over moderate heat and when the garlic begins to
sizzle remove from heat.

Drain the pasta and the vegetables, reserving 2 cups of the cooking water.
Put the drained pasta and vegetables in the skillet with the garlic and add
1 cup pasta cooking water. Cook over highest heat, stirring until the pasta
is cooked, surrounded by a creamy sauce. Add more cooking water if the
sauce dries out.

Serve the pasta on bowls, topped with a drizzle of olive oil and cheese.

Yield: 46 serving
Recipe By : COOKING LIVE SHOW #CL8731

Posted to MCRecipe Digest V1 #238

Date: Wed, 9 Oct 1996 11:37:01 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net