La Cucina Italiana, February 2007
| 1 hour — 6 Servings | ||||||||||||||||||||
Ingredients
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InstructionsBring a large pot of water to a boil. Add salt and the pumpkin or squash and cook until tender. Drain and transfer 1/2 of the pumpkin to a food processor and puree. Transfer the pumpkin puree and remaining pumpkin pieces to a heavy-bottomed pot. Add milk, stir well and bring to a boil. Add salt and the spaghetti and cook until al dente. Remove the pot from the heat. Stir in the butter and Parmigiano and serve immediately. |
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