pappardelle-with-squash-mushrooms-and-spinach-240429.json

{
    "directions": [
        "Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.",
        "Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; saut\u00e9 until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese."
    ],
    "ingredients": [
        "12 ounces pappardelle or fettuccine pasta",
        "1/2 cup (1 stick) butter, divided",
        "3 cups 1/2-inch cubes butternut squash (from 1-pound squash)",
        "8 ounces fresh shiitake mushrooms, stemmed, caps sliced",
        "1 1/2 tablespoons chopped fresh sage",
        "1 5- to 6-ounce package baby spinach",
        "3/4 cup grated Parmesan cheese, divided"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mushroom",
        "Pasta",
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "High Fiber",
        "Parmesan",
        "Spinach",
        "Butternut Squash",
        "Fall",
        "Sugar Conscious",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Pappardelle with Squash, Mushrooms, and Spinach",
    "url": "http://www.epicurious.com/recipes/food/views/pappardelle-with-squash-mushrooms-and-spinach-240429"
}