It's nutritious, with cubes of butternut squash and tender leaves of baby spinach. Sage and shiitakes lend a subtle earthiness, which is complemented by a nutty element from browned butter and parmesan cheese.
To enjoy this fresh pasta dish, read more. 12 ounces pappardelle or fettuccine pasta Serves 4.
1/2 cup (1 stick) butter, divided
3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
1 1/2 tablespoons chopped fresh sage
1 5- to 6-ounce package baby spinach
3/4 cup grated Parmesan cheese, divided
12 ounces pappardelle or fettuccine pasta