Squash and Zucchini Casarecce
Ingredients
- 6.3 ounces casarecce pasta
- 2-3 zucchinis, sliced
- 8 ounces butternut squash, peeled and cubed
- 4 tablespoons extravergine olive oil
- 1 garlic clove
- 1/2 cup water
- 1/2 glass dry white wine
- 1 sprig of fresh thyme
- 4-5 basil leaves
- 1 pinch of white pepper, freshly ground
- pink Himalayan salt to taste
- coarse salt for cooking pasta
- pecorino cheese
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