Sauté scallions in 4 tablespoons olive oil in a large skillet.
Add mushrooms, squash and parsley. Sauté on medium to high heat until cooked through.
Boil pasta to al dente.
As the pasta is boiling add about a cup of pasta water to the mushrooms and squash, along with the Parmigiano cheese, until sauce is creamy on medium heat. Once pasta is al dente, remove from water and add to skillet. Toss and coat with sauce for 2minutes on low heat, serve. Buon Apetito!
Recipe Courtesy of Chef Roberto Paciullo