Roasted Tomato and Squash Pappardelle

Roasted Tomato and Squash Pappardelle

  • Preparation 30 min
  • Cooking 30 min
  • Servings 4
Featured in RICARDO Magazine (SPRING 2015)
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Ingredients

    • 2 cups (500 ml) cherry tomatoes
    • 1/4 cup (60 ml) olive oil
    • 4 cups (1 liter) buttercup or butternut squash, peeled, seeded and cubed
    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • 1 1/2 cups (375 ml) chicken or vegetable broth
    • 9 oz (250 g) pappardelle
    • 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese
    • 1/2 cup (125 ml) fresh basil, chopped
    • Salt and pepper

Preparation

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