True Lemon Fall Squash Baked Pappardelle
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Description
What could be better than a pasta dish? A pasta dish that has all the extra good flavor of Falls seasonal bounty. This hearty baked pasta dish features the comfort food trifecta: noodles, a great not-too-heavy cheese base and the homey goodness of cold season vegetables. Easy to prepare ahead and freeze or bake then reheat for an easy meal.Ingredients
12 oz. cleaned and thin-sliced squash
14 oz papparadelle, cooked al dente and drained
12 oz. grated fontina cheese
1/2 cup grated parmesan cheese
1/2 cup dry white wine
1/4 cup extra virgin olive oil
3 packets True Lemon
2 cloves garlic, crushed
black pepper to taste
14 oz papparadelle, cooked al dente and drained
12 oz. grated fontina cheese
1/2 cup grated parmesan cheese
1/2 cup dry white wine
1/4 cup extra virgin olive oil
3 packets True Lemon
2 cloves garlic, crushed
black pepper to taste
Directions
Preheat oven to 400 degrees. Grease a large baking dish and set aside.
Sautee garlic in the oil until lightly browned. Add squash, white wine and True Lemon and simmer until tender, about 8 minutes.
Remove from heat and add drained pasta and pepper if desired. Mix thoroughly and put in baking dish. Sprinkle the cheeses on top, fontina first.
Bake until top begins to brown, about 12 minutes.
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