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Name: Francos Pasta with Winter Squash and Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 5 qt Water (to 6); Into 3/4-inch cubes; about 2; 2 tb Chopped Italian parsley; 14 oz Spaghetti (to 16); 1 sm Of hot red pepper or chili; 2 tb Extra virgin olive oil (to; And cut into 3/4-inch cubes; 3/4 lb Squash; peeled and cut; 2 tb Salt plus coarse sea salt; 1/2 c Grated Parmigiano-Reggiano;; 1 Garlic cloves (to 2);; 1 lg Yellow-fleshed potato;

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INGREDIENTS

5 qt Water (to 6)
Into 3/4-inch cubes; about 2
2 tb Chopped Italian parsley
14 oz Spaghetti (to 16)
1 sm Of hot red pepper or chili
2 tb Extra virgin olive oil (to
And cut into 3/4-inch cubes
3/4 lb Squash; peeled and cut
2 tb Salt plus coarse sea salt
1/2 c Grated Parmigiano-Reggiano;
1 Garlic cloves (to 2);
1 lg Yellow-fleshed potato;

INSTRUCTIONS

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 non-stick 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: 4-6 serving Recipe By : COOKING LIVE SHOW #CL8731 Posted to MC-Recipe Digest V1 #238 Date: Wed, 9 Oct 1996 11:37:01 -0500 From: "Jon and Angele Freeman"

NOTES

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Francos Pasta with Winter Squash and Potatoes

5 qt Water (to 6)
 Into 3/4-inch cubes; about 2
2 tb Chopped Italian parsley
14 oz Spaghetti (to 16)
1 sm Of hot red pepper or chili
2 tb Extra virgin olive oil (to
 And cut into 3/4-inch cubes
3/4 lb Squash; peeled and cut
2 tb Salt plus coarse sea salt
1/2 c Grated Parmigiano-Reggiano;
1 Garlic cloves (to 2);
1 lg Yellow-fleshed potato;

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 non-stick 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: 4-6 serving  Recipe By     : COOKING LIVE SHOW #CL8731    Posted to MC-Recipe Digest V1 #238    Date: Wed, 9 Oct 1996 11:37:01 -0500    From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

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Nutrition

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Serving Size: 1 Serving (184g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.