Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　6 ouncescavatappi or other spiral-shaped pasta

　　1 small butternut squash (about 1 pound)

　　5 cups packed spinach leaves (about 1 bunch)

　　2 garlic cloves

　　1 tablespoon olive oil

　　2 teaspoons fresh lemon juice

　　1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

　　

Step 1

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.

　　

Step 2

Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.

　　

Step 3

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.

　　

Step 4

While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.

　　

Step 5

Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.