RIGATONI ZUCCATI
1 oz olive oil
1 tsp. fresh garlic
1 oz wild mushrooms
2 oz roasted butternut squash
Pinch fresh rosemary
2 oz heavy cream
Fresh spinach
tsp. salt
Step Procedure
Place saut pan on med to high heat
Add oil to saut pan
Add garlic to oil and toast until garlic turns blond in color
Add wild mushrooms, butternut squash, rosemary and salt saut for 1 minute to enhance flavors.
Add cream let reduce until medium bubbles form
Add spinach
Add brained rigatoni to sauce
Garnish with parmesan cheese
GARNISH
Parmesan cheese
