Autumn Pasta
Cuisine: Italian
Author: Kitchens
  • 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.
Calories: 718 Fat: 23 g Protein: 23 g Cholesterol: 12 mg
Photo shown is for demonstrative purposes only and does not match the published recipe.
Recipe by Recipes at