Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
1 Hour
Makes 4 to 6 servings

If you can't find pappardelle pasta, James suggests substituting fresh spaghetti or angel hair.

How to Make It

Step 1

Cut 1 squash, 1 zucchini, and 1 carrot into 1/4-inch-thick slices. Place in a Dutch oven; add onion, garlic, 1/2 cup vegetable broth, 3 Tbsp. olive oil, and 1/2 tsp. salt. Cover and cook over medium-low heat, stirring occasionally, 20 to 30 minutes or until vegetables are very tender. Stir in 1/4 cup basil; cool 10 minutes.

Step 2

Meanwhile, sauté prosciutto in a lightly greased large nonstick skillet over medium heat 6 to 8 minutes or until browned and crisp; remove from skillet. Wipe skillet clean.

Step 3

Process cooked squash mixture and remaining 1/4 cup broth in a blender or food processor until smooth. Wipe Dutch oven clean.

Step 4

Cook pasta in Dutch oven according to package directions; drain, reserving 1 cup hot pasta water. Return hot cooked pasta to Dutch oven.

Step 5

Cut remaining squash, zucchini, and carrot lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Stack ribbons, and cut in half lengthwise.

Step 6

Melt butter with 1 Tbsp. olive oil in skillet over medium heat; add vegetable ribbons, green onions, and remaining 1/2 tsp. salt, and sauté 5 minutes or just until tender. Transfer to a plate, and cover.

Step 7

Cook squash mixture, mascarpone cheese, and 1/4 cup Parmesan cheese 3 to 4 minutes or just until sauce is hot and cheese is melted. Pour sauce over pasta; toss to coat, adding desired amount of reserved hot pasta water to thin sauce, if necessary. Top with vegetable ribbons, prosciutto, and remaining 1/2 cup Parmesan cheese and 1/4 cup basil. Drizzle with remaining 1 Tbsp. olive oil.

Step 8

Note: We tested with Bionaturæ Organic Pappardelle Traditional Egg Pasta.

You May Like

Ratings & Reviews

sailorgirl73's Review

February 24, 2013
you have to make this... not only is it delish... it is beautiful... the presentation is gorgeous. and the texture is sublime... wonderful...

JCGator2's Review

August 12, 2012
Whoever complained about not adding the mascarpone and then complaining about the result needs their head examined. This recipe rocks big time. Do it exactly as directed and you will be amazed. I read and test lots of recipes and guarantee this is a five star dish. If you plan on deviating, PLEASE know what you are doing first. I navigate freely with recipes but suspected this one should be cooked as directed. My wife and I decided it was a mega-keeper.

knittingmom22's Review

July 06, 2012
Was not very good despite having some of my favorite veggies. I'm glad I didn't spend the money on mascarpone cheese. The sauce was....well yuck. Time consuming and not worth the effort.

moonbeam55555's Review

June 25, 2012