Butternut squash and a variety of beans give this vegetarian dish its hearty texture.
Makes 4 servings.
- 2tablespoons olive oil
- 1 1/2cups chopped onion
- 1large carrot, chopped
- 1large celery stalk, chopped
- 3tablespoons chopped fresh italian parsley, divided
- 2garlic cloves, chopped
- 3/4teaspoon minced fresh rosemary
- 1/2teaspoon dried thyme
- 1bay leaf
- 2tablespoons tomato paste
- 1 3/4cups 1/2-inch cubes peeled butternut squash (8 ounces)
- 128-ounce can italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped
- 2/3cup drained canned white beans
- 2/3cup drained canned kidney beans
- 2/3cup drained canned garbanzo beans
- 1/2cup dry white wine
- 1cup vegetable broth
- 2tablespoons whipping cream8ounces dried pappardelle or other wide noodles, such as mafaldine
- 1 1/2 cups grated parmesan cheese (about 5 ounces), divided
DIRECTIONS Heat oil in heavy large pot over medium heat. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes. Add tomato paste; stir 1 minute. Add squash; stir 1 minute. Add chopped tomatoes and all beans; stir 1 minute. Add wine and simmer 2 minutes. Mix in broth, cream, and reserved tomato juice. Simmer until sauce thickens, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to same pot. Add sauce; toss over medium heat until coated. Transfer to large bowl. Sprinkle with 1/2 cup cheese and 1 tablespoon parsley. Serve, passing remaining 1 cup cheese separately.