*  Exported from  MasterCook II  *
 
               Franco’s Pasta with Winter Squash and Potatoes
 
 Recipe By     : COOKING LIVE SHOW #CL8731
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cooking Live                     Pasta
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      -6 quarts     water
      3/4  pound         squash -- peeled and cut
                         into 3/4-inch cubes -- about 2 cups
    1      large         yellow-fleshed potato -- peeled
                         and cut into 3/4-inch cubes
    2      -3 tbsps      salt plus coarse sea salt
   14      -16 ounces    spaghetti
    1      -2            garlic cloves -- chopped
    1      small piece   of hot red pepper or chili pepper -- to taste
    2      tbsps         chopped Italian parsley
    2      -3 tbsps      extra virgin olive oil
      1/2  cup           grated Parmigiano-Reggiano -- (optional)
 
 
 Bring water to a rolling boil. Add the squash, potato and the salt. 
 Cook for 2 minutes, add the pasta, and cook until it offers 
 considerable resistance to the tooth, about three quarters the 
 recommended cooking time.
 
 While the pasta is cooking, put the garlic, hot pepper, and 
 parsley in a large non-stick skillet and drizzle with 1 
 tablespoon extra virgin olive oil. Place the skillet over 
 moderate heat and when the garlic begins to sizzle remove 
 from heat.
 
 Drain the pasta and the vegetables, reserving 2 cups of 
 the cooking water. Put the drained pasta and vegetables
  in the skillet with the garlic and add 1 cup pasta cooking 
 water. Cook over highest heat, stirring until the pasta is
  cooked, surrounded by a creamy sauce. Add more 
 cooking water if the sauce dries out.
 
 Serve the pasta on bowls, topped with a drizzle of olive 
 oil and cheese.
 
 Yield: 4-6 serving
 
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