Name: Creamy Linguine with Crispy Prosciutto, Squash, Fennel & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 3 fennel bulbs; 177 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 425 g linguine pasta; 85 g Parmesan cheese; 12 slices prosciutto; black pepper; crushed red pepper; extra virgin olive oil; onion powder; salt

Creamy Linguine with Crispy Prosciutto, Squash, Fennel & ParmesanCreamy Linguine with Crispy Prosciutto, Squash, Fennel & Parmesan — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ small butternut squash

3 fennel bulbs

177 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

425 g linguine pasta

85 g Parmesan cheese

12 slices prosciutto

black pepper

crushed red pepper

extra virgin olive oil

onion powder

salt

Instructions

Wash and dry the fresh produce.

Trim and peel each squash; halve lengthwise, scrape out the seeds, and medium dice.

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt, squash, and pasta, then stir for a few seconds. Cook until squash is tender and pasta is desired firmness, 8-10 minutes. (Reserve ¾-cup of cooking water before draining and set aside.)

Meanwhile, preheat another large pot over medium heat.

Once the pot is hot, working in batches, add prosciutto and cook until crispy, about 1 minute per side. Remove to a plate and set aside. (Reserve pot for later use.)

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons.

Return pot to medium heat. Once the pot is hot, add oil and swirl to coat the bottom. Add fennel and spices; cook, stirring occasionally, until soft and starting to brown, 6-7 minutes.

While the fennel is cooking, shave parsley leaves off the stems; discard stems and mince the leaves. Place in a small bowl.

Finely grate Parmesan. Add to the bowl with the parsley.

When the fennel is done, add cooked squash, pasta, reserved pasta water, parsley, Parmesan, and cream to the pot. Continue to cook, stirring occasionally, until water has evaporated and Parmesan has melted, 2-3 minutes. Remove from heat.

Meanwhile, crumble or chop prosciutto into bite-sized pieces.

To serve, divide pasta between plates or bowls and top with crispy prosciutto. Enjoy!

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