Creamy Squash, Artichoke And Prosciutto Pasta - cooking recipe

Ingredients

3 1/3 lb butternut squash, cut into 2/3 inch pieces
18 oz short pasta
2 tbsp olive oil
12 slices prosciutto, coarsely chopped
1 1/4 cups heavy cream
10.5 oz drained marinated artichoke hearts, cut into thin wedges
7 oz baby spinach
1/3 cup firmly packed fresh flat-leaf parsley leaves
1/4 cup finely grated Parmesan cheese

Preparation

Boil, steam or microwave squash until tender. Drain then cover to keep warm.
Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup cooking liquid.
Add oil to pan. Cook prosciutto, stirring, until crisp. Add heavy cream and reserved cooking liquid. Bring to a boil then reduce heat and gently stir in squash, pasta and artichoke hearts. Simmer until heated through then remove from heat and stir in spinach and parsley. Serve sprinkled with cheese.