Autumn Pasta brings the harvest season to the table in wonderful ways, introducing the best flavors of the season and the glories of nature’s bounty to your table.
Autumn Pasta

Autumn Pasta
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 1 Cup fresh coarse bread crumbs
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/4 Cup extra-virgin olive oil
  • 3/4 pound linguini pasta
  • 1/4 pound thinly sliced pancetta; * in 1-inch pieces
  • 3/4 pound leeks; split, rinsed, sliced
  • 1 pound red peppers; quartered, julienned
  • 1 pound butternut squash; peeled cut into 2 x 1/4 inch pieces
  • 3/4 pound broccoli; peeled and coarsely chopped
  • 3 large cloves garlic; minced
  • 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  1. Preheat oven to 350 degrees F.
  2. In bowl, mix crumbs, pepper flake, and Tablespoon oil. Place on baking sheet; bake 5 minutes, until toasted, stirring once. Set aside.
  3. Meanwhile, cook linguini as package label directs. Drain, reserving 3/4 cup cooking liquid. Keep pasta hot.
  4. While pasta cooks, in large skillet, heat 1 Tablespoon oil over medium heat; add pancetta. Cook 8 minutes or until crisp, stirring occasionally. With slotted spoon, remove to bowl.
  5. To drippings in skillet, add leeks; saute 10 minutes or until tender but not browned. With slotted spoon, remove to bowl with pancetta.
  6. To skillet, add remaining 2 tablespoons oil; heat over medium-high heat. Add peppers and squash; saute 4 minutes. Add broccoli, garlic and 1/4 Cup reserved pasta water;cover. Over high heat, cook 3 minutes or just until vegetables are tender.
  7. In serving bowl, combine pasta, remaining 1/2 Cup pasta water, the vegetables, pancetta mixture, the salt and pepper; toss.
  8. Top with bread-crumb mixture.
Photo shown is for demonstrative purposes only and does not match the published recipe.
Nutrition Information
Serving size: 1 Calories: 718 Fat: 23 g Carbohydrates: 110 g Sodium: 738 mg Protein: 23 g Cholesterol: 12 mg

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