DaVinci Ziti is the basis for this Butternut Squash Pasta, holding together the flavors of nutty butternut squash, savory bacon, and fresh kale.
1. Cook ziti according to package directions. Reserve some of the pasta water, and drain the rest.
2. In a large skillet, heat the olive oil and butter. Add the butternut squash and season with salt and pepper. Let the squash sear for a couple minutes, then flip to allow some color to develop on the other side.
3. Once the squash is softened and is browned, add the shallots and garlic. Cook for 1-2 minutes, being careful not to let the garlic burn.
Add in the kale, cook for another 1-2 minutes, until the kale has wilted and reduced in size by about half. Drizzle with extra olive oil if it seems dry. Add a pinch of red pepper flakes, if desired.
4. Stir in the heavy cream and pasta water. Once the liquid reduces by half, stir in the ricotta, then fold in the cooked ziti.
5. Serve with an extra drizzle of olive oil and a sprinkle of parmesan cheese. Enjoy!
This recipe is a perfect vegetarian alternative to your classic Sunday bolognese, and it tastes just as delicious. It is blazing with healthy nutrients and bursting with outstanding flavor. This recipe is perfect for a family dinner and is very simple to make. And what's even better, is that the copped cauliflower provide a texture so similar to ground meat that you can barely find the differnce.
A medley of summer garden veggies, balanced with an elegant vinaigrette, crumbled feta on top, and DaVinci’s Italian Imported Twists pasta to hold all the flavor together.