WEEKDAYS 1e|12c|p

Brown Butter Squash and Sage Pasta (and Pasta Pancakes)

Brown Butter Squash Sage Pasta Michael Symon
This is a true two for one deal! Have the pasta on the first night and the pancake the next day.
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
This is a true two for one deal! Have the pasta on the first night and the pancake the next day.
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ingredients
  • For the Pasta:
  • 1 1/2 pounds Angel Hair Pasta
  • 2 cups Butternut Squash (1/2" dice)
  • 3 tablespoons Extra-Virgin Olive Oil
  • 4 tablespoons Butter
  • 6 Sage leaves plus more to garnish
  • 1/2 cup Parmigiano Reggiano (grated)
  • Salt and Pepper to taste
  •   
  • For the Pasta Pancakes:
  • 3 cups Leftover Butternut Squash Pasta
  • 12 Eggs
  • 1/4 cup Parmigiano Reggiano (grated)
  • 3 tablespoons Extra-Virgin Olive Oil
  • Salt and Pepper to taste
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Pasta: Bring large pot of salted water to a boil.
  • 2
    3 tablespoons Extra-Virgin Olive Oil
    2 cups Butternut Squash (1/2" dice)
    Salt and pepper
    In a large skillet, heat olive oil until smoking. Add squash and season with salt and pepper. Saute for 7-8 minutes or until squash is tender.
  • 3
    4 tablespoons Butter
    6 Sage leaves
    Add butter and sage to pan and continue to saute to brown butter and infuse sage flavor, about 2 minutes.
  • 4
    1 1/2 pounds Angel Hair Pasta
    Meanwhile, add angel hair pasta to boiling water. Stir occasionally until pasta is cooked, about 3 minutes.
  • 5
    1/2 cup Parmigiano Reggiano (grated)
    Remove pasta from water and transfer directly to large skillet. Add parmigiano reggiano and toss to combine. Loosen with starchy pasta water if needed.
  • 6
    Sage Leaves
    Garnish with fresh sage leave and serve. 
  • 7
    3 tablespoons Extra-Virgin Olive Oil
    For the Pasta Pancakes: Heat large skillet with olive oil over medium-high heat.
  • 8
    3 Eggs
    1/4 cup Parmigiano Reggiano (grated)
    Salt and Pepper to taste
    In a large bowl whisk together 3 eggs, cheese and season with salt and pepper. Toss together with leftover pasta. 
  • 9
    3 cups Leftover Butternut Squash Pasta
    Form 3-4 inch pancake-like cakes with the pasta mixture and cook in preheated skillet. Cook for 1-2 minutes or until crispy on the first side.  Flip over and continue to cook on second side until crispy.
  • 10
    9 eggs
    Meanwhile, pan fry the remaining eggs in a large non stick skillet.
  • 11
      
    Serve 2-3 pancakes with a fried egg.
 
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