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Fusilli Toss with Veal, Squash, and Sage

12 oz. whole wheat fusilli or penne
3 tsp. olive oil
1 lb. ground veal or ground chicken
1/4 c. finely chopped shallots
salt and pepper
2 tbsp. finely chopped fresh sage leaves
1 medium butternut squash
1/4 c. water
13 c. freshly grated Pecorino Romano cheese


Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium-high until very hot. Add veal, shallots, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until veal is no longer pink, stirring often. Remove skillet from heat; stir in 1 tablespoon sage. Transfer veal mixture to bowl. To same skillet, add remaining 1 teaspoon oil. Reduce heat to medium; stir in butternut squash and water, and cook, covered, 10 to 12 minutes or until squash is tender, stirring occasionally. When squash is done, stir in veal mixture and remaining sage. Reserve 1/2 cup pasta cooking water. Drain pasta and return to saucepot; stir in veal mixture from skillet, Romano, and reserved cooking water, and toss to coat. Garnish each serving with sage leaves if you like.

Source: www.delish.com