Creamy Squash And Prosciutto Pasta - cooking recipe

Ingredients

2 lb winter squash, cut into 1/2 inch pieces
13.25 oz spiral pasta
1 tbsp olive oil
3.5 oz prosciutto, coarsely chopped
1 1/4 cups heavy cream
1 oz Parmesan cheese, grated, plus extra to serve
2 tbsp baby capers, drained, rinsed
5.25 oz baby spinach
4 tbsp fresh parsley leaves, chopped

Preparation

Steam squash for 10-15 mins, until tender.
Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup liquid. Transfer to a large bowl and cover to keep warm.
Heat oil in a saucepan. Saute prosciutto for 1-2 mins, until crisp. Remove from pan. Add heavy cream and reserved liquid. Bring to a boil then reduce heat to low. Add cooked pasta, squash, Parmesan and capers. Season. Cook, stirring, for 1 min, to heat through. Remove from heat. Add spinach and parsley.
Top with Parmesan to serve.