Pasta With Squash And Prosciutto - cooking recipe

Ingredients

13.5 oz fusilli or pasta of choice
2 lb winter squash, peeled, deseeded, cubed
1 tbsp olive oil
3.5 oz prosciutto, roughly chopped
1 1/4 cups heavy cream
1 oz Parmesan cheese, grated, plus extra shaved to serve
2 tbsp baby capers, drained, rinsed
5 oz baby spinach
1/3 cup fresh flat-leaf parsley leaves, chopped

Preparation

Cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup pasta water. Transfer pasta to a large bowl and cover to keep warm.
Meanwhile, steam squash for 10-15 mins, until tender.
Heat oil in a medium saucepan over high heat. Saute prosciutto for 1-2 mins, until crispy. Remove from pan.
Add cream and reserved pasta water to pan. Bring to a boil then reduce heat to low and add cooked pasta, squash, Parmesan and capers. Season to taste. Cook gently, stirring, for 1 min, or until heated through. Remove from heat and stir in spinach and parsley. Serve sprinkled with shaved Parmesan.