This dish is perfect for a quick weeknight meal.
12 oz pasta
2 TBSP olive oil
2 c butternut squash, peeled, cut into ½” pieces
2 garlic cloves, minced
½ tsp crushed red pepper flakes, divided
¼ cup butter, cut into pieces
1 TBSP lemon juice
¼ c grated Parmesan
¼ c toasted hazelnuts, chopped
4 TBSP torn fresh mint leaves, divided
Cook pasta in a large pot of boiling salted water, stirring occasionally, al dente.Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add garlic and ¼ tsp red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add ½ cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.
Add pasta to skillet with squash and sauce and toss to coat. Add lemon juice, ¼ c Parmesan, 2 TBSP mint, and remaining ¼ tsp red pepper flakes and toss to combine; season with salt and pepper.
Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining mint.
Serves 4 t