Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 2 medium-size yellow squash (about 1 lb.), divided
• 2 medium zucchini (about 1 lb.), divided
• 2 medium carrots, divided
• 1 small onion, chopped
• 1 garlic clove, minced
• 3/4 cup vegetable broth, divided
• 5 Tbsp. olive oil, divided
• 1 tsp. salt, divided
• 1/2 cup chopped fresh basil, divided
• 1 (4 oz.) pkg. prosciutto, torn into strips
• 2 (8.8 oz.) pkg. pappardelle pasta
• 1 Tbsp. butter
• 3 green onions, chopped
• 1/2 (8 oz.) container mascarpone cheese
• 3/4 cup freshly grated Parmesan cheese

Directions

1. Cut I squash, 1 zucchini, and 1 carrot into 1/4-inch thick slices. Place in a Dutch oven; add onion, garlic, 1/2 cup vegetable broth, 3 Tbsp. olive oil, and 1/2 tsp. salt. Cover and cook over

2. medium-low heat, stirring occasionally, 20 to 30 minutes or until vegetables are very tender. Stir in 1/4 cup basil; cool 10 minutes.

3. Meanwhile, sauté prosciutto in a lightly greased large nonstick skillet over medium heat 6 to 8 minutes or until browned and crisp; remove from heat. Wipe skillet clean.
4. Cook pasta in Dutch oven according to package directions; drain, reserving 1 cup hot pasta water. Return hot cooked pasta to Dutch oven.
5. Cut remaining squash, zucchini, and carrot lengthwise into very thin, ribbon-like strips using a mandolin or Y-shaped vegetable peeler. Stack ribbons, and cut in half lengthwise.
6. Melt butter with 1 Tbsp. olive oil in skillet over medium heat; add vegetable ribbons, green onions, and remaining 1/2 tsp. salt, and sauté 5 minutes or just until tender. Transfer to a plate, and cover.
7. Cool squash mixture, mascarpone cheese, and 1/4 cup Parmesan cheese 3 to 4 minutes of just until sauce is hot and cheese is melted.

8. Pour sauce over pasta; toss to coat, adding desired amount of reserved hot pasta water to thin sauce, if necessary. Top with vegetable ribbons, prociutto, and remaining 1/2 cup Parmesan cheese and 1/4 cup basil. Drizzle with remaining 1 Tbsp. olive oil.

Email to a friend | Print this recipe | Back