Super Green Spaghetti

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Team: Oak Street Chefs

Host School: Boys & Girls Club of Burlington

Age Group: Middle School

Ingredients

Super Green Spaghetti

  1. Prep pasta dough (instructions below)
  2. Prep pesto (instructions below)
  3. Prep roasted root vegetables (instructions below)
  4. Prep Butternut Ricotta topping (instructions below)
  5. While prepping items above, bring large pot of water to a boil
  6. Boil spaghetti until al dente. Strain.
  7. Toss spaghetti with appropriate amount of pesto and transfer to service bowls
  8. Top spaghetti with heading spoonful of roasted vegetables and tablespoon of butternut ricotta
  9. Garnish with picked basil leaves and grated shepsog cheese 

Pasta Dough

  • 4 cups flour
  • 5 eggs
  • 1 tablespoon Kosher salt
  • 2 tablespoons olive oil
  • water as needed

Roasted Root Vegetables

  • 3 ounces sunflower oil
  • salt and pepper to taste
  • 8 ounces red onion peeled and diced
  • 8 ounces butternut squash peeled and diced 
  • 1 lb rutabaga peeled and diced
  • 8 ounces baby bok choy diced
  • 1 lb parsnips peeled and diced
  • 1 lb carrots peeled and diced
  • 1/2 bunch fresh parsley chopped

Butternut Squash and Ricotta Topping

  • 20 ounces butternut squash cubed and peeled
  • 4 ounces heavy cream
  • 8 ounces ricotta
  • 8 ounces crumbled parmesan- Grafton Shepsog
  • salt and pepper to taste

Pesto

  • 2 bunches fresh parsley
  • 1 bunch fresh basil
  • 1 cup crumbles parmesan 
  • 3 cloves peeled garlic
  • salt and pepper to taste
  • 2 cups olive oil

Garnish

  • 1 bunch fresh basil 
  • 1 cup Grated Romano cheese- Grafton Shepsog

 

Preparation Instructions

Pasta Dough

  1. Make well with flour
  2. Crack eggs and add to the well with salt and olive oil
  3. With a fork, slowly start to mix the egg mixture and flour together. Use water to adjust consistency
  4. Once a dough starts to form, start to knead with your hands
  5. Knead for about 3 to 5 minutes or until dough ball has formed
  6. cover with plastic wrap and let rest for 10 minutes
  7. Ready to go through the past machine 3 times in increments of 2

Roasted Root Vegetables

  1. In a large bowl, mix the oil with salt and pepper
  2. Toss all the prepped vegetables with the oil mixture before roasting
  3. Roast the vegetables at 350 degrees for 30 minutes
  4.  Test for doneness
  5. Toss Vegetables with chopped parsley and hold for plating

Butternut Squash and Ricotta Topping

  1. Boil squash in lightly salted water until mashable
  2. Strain sqaush and add to mixing bowl. Add heavy cream to squash and mash with hand masher until smooth. Season with salt and pepper. Cool to room temperature.
  3. Fold ricotta into lightly cooled squash mixture until smooth. Do the same with Shepsog cheese . Reserve for plating.

Pesto

  1. Rough chop basil, parsley, and garlic. Add to blender
  2. Add remaining ingredients and blend until smooth. Season to taste.
  3. Reserve for plating