1/1 Photo of Pasta With Winter Squash and Tomatoes
I got this one out of the New York Times and I had to post it here so I would not lose it or forget about it. If you want, you can shred the squash instead of cubing it and this will reduce your time in the kitchen.
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Units: US | Metric
- 1Bring a large pot of water to a boil and salt it.
- 2Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- 3When squash is tender — about 10 minutes for shreds, 15 or so for small cubes — cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
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Nutritional Facts for Pasta With Winter Squash and Tomatoes
Serving Size: 1 (797 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 842.2
- Calories from Fat 211
- Total Fat 23.4 g
- Saturated Fat 3.3 g
- Cholesterol 0.0 mg
- Sodium 34.2 mg
- Total Carbohydrate 155.0 g
- Dietary Fiber 23.8 g
- Sugars 14.8 g
- Protein 15.3 g