In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Butternut Squash and Prosciutto Notta Pasta
We took a classic Italian ravioli filling and made it into a simple but hearty fall supper. Sugar pumpkins* work equally well in this recipe.
4 servings
15 minutes to assemble
15-20 minutes to cook
Total time: 30-35 minutes
1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups chopped onion
4 cups peeled and 1” cubed butternut squash
Salt and pepper
2 tablespoons chopped fresh sage
1 1/2 cups heavy cream
1/3 lb prosciutto, sliced into strips
*Sugar pumpkins are small with deeply lined skin, used for cooking. They’re not the large smoother skinned pumpkins used for carving.
- Put a large pot of salted water on to boil.
- Heat butter and oil in large skillet over a medium-high heat. Add onion and sauté until it begins to soften.
- Add butternut to skillet. Salt and pepper to taste. Cook until lightly browned and soft.
- Stir in sage and cook one minute. Add cream and bring to a simmer.
- Meanwhile, cook Notta Pasta according to box directions. Reserve 1/2-cup pasta water and drain pasta.
- Add Notta Pasta and prosciutto to skillet. Toss until well combined, adding any or all pasta water if a wetter sauce is desired. Serve immediately.
Butternut Squash and Prosciutto Notta Pasta
Nutrition Facts:*
CALORIES: 760
FAT: 48g
CHOLESTEROL: 170mg
SODIUM: 1130mg
CARBS: 71g
PROTEIN: 18g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
