pasta-with-butternut-squash-and-spinach-14581.json

{
    "directions": [
        "Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.",
        "Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.",
        "In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saut\u00e9 squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.",
        "While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.",
        "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."
    ],
    "ingredients": [
        "6 ouncescavatappi or other spiral-shaped pasta",
        "1 small butternut squash (about 1 pound)",
        "5 cups packed spinach leaves (about 1 bunch)",
        "2 garlic cloves",
        "1 tablespoon olive oil",
        "2 teaspoons fresh lemon juice",
        "1/2 cup freshly grated Parmesan (about 1 1/2 ounces)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Pasta",
        "Vegetable",
        "Vegetarian",
        "Quick & Easy",
        "High Fiber",
        "Winter",
        "Gourmet"
    ],
    "title": "Pasta with Butternut Squash and Spinach",
    "url": "http://www.epicurious.com/recipes/food/views/pasta-with-butternut-squash-and-spinach-14581"
}