Entrees » Whole Grain Pasta w/ Squash, Fontina & Parmesan
Jody Adams, chef/owner of Rialto restaurant in Cambridge, offers her interpretation of the Northern Italian dish pizzocheri. Jody's version offers butternut squash, red bliss potatoes, aromatic nutmeg and sage, and Parmesan and fontina cheese. It's a hearty whole grain pasta dish that's finished in a skillet under the broiler for a crunchy top that's warm, satisfying and family-friendly.
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