Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
6
1
5
2
1
2
1
Need to make a substitution?
Preparation
Step 1
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
Step 2
Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
Step 3
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
Step 4
While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.
Step 5
Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.