Creamy Prosciutto Linguine with Roasted Squash & Fennel
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $13.00
- Nutrition
- 520 cal · 20g protein
🍳 2 pans · Picky-eater safe bet: plain noodles
Creamy Prosciutto Linguine with Roasted Squash & Fennel is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $13 in groceries. You'll need 2 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
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Ingredients
- 1 lb linguine pasta
- 4 oz sliced prosciutto
- 1 lb butternut squash
- 1 medium fennel bulb
- 1 cup heavy cream
- 3/4 cup parmesan cheese
- 2 tbsp butter
- 2 cloves garlic cloves
Steps
- Toss squash cubes and sliced fennel with 1 tablespoon butter on a sheet pan, roast at 425°F for 18–20 minutes until tender and lightly caramelized.
- While vegetables roast, cook linguine in salted boiling water according to package directions, drain, and set aside; chop prosciutto into bite-sized pieces.
- In a large skillet over medium heat, melt remaining butter and sauté minced garlic for 30 seconds, then add cream, prosciutto, and cooked vegetables; simmer for 2–3 minutes.
- Toss in cooked linguine, stir in parmesan, and divide among four bowls, topping each with extra parmesan.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 20 g
- Carbohydrates
- 52 g
- Fiber
- 3 g
- Sugar
- 5 g
- Fat
- 25 g
- Saturated fat
- 11 g
- Sodium
- 890 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: novila misastra / Unsplash