Summer Squash Pancetta Pasta
Make waves in your dinner recipes with our delicious Summer Squash Pancetta Pasta. Loaded with brie cheese, broccoli rabe, pancetta, and butternut squash, this pasta is a great dinner idea!
Ingredients
- 2 cups butternut squash peeled and diced
- 1 tbsp olive oil extra virgin
- ½ bunch broccoli rabe tough lower stems removed, cut into thirds
- ¾ cup pancetta cut into ½ inch dice
- 1 pinch red pepper flakes
- 1 box orecchiette
- ½ cup parmigiano reggiano grated, plus more for topping
- 1 wheel brie cheese diced
Instructions
- Preheat oven to 375°. Toss the butternut squash with olive oil and salt and transfer to a sheet tray. Bake for about 20 minutes or until squash has softened. Remove and set aside.
- Bring a large pot of water to a boil and add salt. Place a large bowl of salted ice water aside. Drop the broccoli rabe into the boiling water, stir it around and transfer immediately into the ice water bath. Set the boiling water aside.
- Remove all broccoli rabe from the ice water, squeeze out all water, and set aside.
- In a large sauté pan, add olive oil, diced pancetta, and red pepper flakes. Bring ingredients to medium heat and cook until the pancetta browns. Add the squash and 3/4 cup of the reserved water. Simmer on low until the water reduces by half, around 2 minutes.
- Pour the orecchiette in the remaining broccoli rabe water and cook the pasta until it becomes al dente. Strain pasta and add to the sauté pan
- Add cubed brie, remaining broccoli rabe, and 1/2 cup of the pasta water. Let cook until the water reduces again forming a thicker sauce, about 1 minute. Drizzle with olive oil and add grated cheese. Toss until well combined.