November 06, 2018

0 Comments

Food › pasta › recipe ›



Welcome to our New and Improved web site!!  Like anything else worthwhile, there is a learning curve.  We've put lots of goodies on our site, but it's really only a peek into what we have in store!  Check back often to see what we've added.  Feel free to email us with ideas of things you'd like to see.  If you are looking for something and can't find it here, please email us or call the shop.  If we don't have it, we can usually get it!  This website is for YOU, our customers, and we want it to be easy to navigate and carry goods that entice you and meet your needs.  

 

Join us for FREE Sit 'n Sew every

Wednesday* AND Friday 10-5

*Wednesday Sit 'n Sew thru Summer only.

 

If you would like to receive our weekly e-mail up-dates, sign-up below!

 

 

AUTUMN PASTA

AUTUMN PASTA 
2 cups diced peeled butternut squash (about 8 ounces ~ you can buy this ready-to-use)
2 cups broccoli florets broken into bite-size pieces
3/4 cup pancetta, cut into 1/2-inch dice
Pinch of red pepper flakes
2 cups dry orecchiette pasta, or that of your choice
3/4 cup chicken stock
1/2 cup shaved Parmesan
1/4 cup pumpkin seeds or sunflower seeds, toasted
    Preheat the oven to 375*. Toss squash and broccoli with olive oil and salt and place in a single layer on a sheet tray. Bake until soft, about 10-15 minutes. Meanwhile, in large pan with about 8 cups of salted water, bring to boil and cook pasta until al dente ~ 1 min. less than time recommended on box. Drain, reserving liquid.
   Remove vegetables from the oven and set aside. Coat a large saute pan with olive oil and add pancetta and red pepper flakes. Saute pancetta until brown and crispy. Add the roasted squash and broccoli and chicken stock. Simmer until the liquid reduces by half, about 2 minutes.  Add drained pasta and stir gently but well. Add 1/2 cup reserved pasta cooking water.  Simmer about 1 minute until sauce thickens and clings to spoon. Stir in shaved Parm and serve.

Leave a comment