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    You are in: Home / Recipes / Red Bell & Mexican Squash Pasta Recipe
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    Red Bell & Mexican Squash Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Tish's Note:

    I got some tatuma in my last plentiful bag selection and decided we might as well give it a shot. They are pretty similar to a zucchini except without as many seeds and a little sweeter. You can substitute zucchini if you don't have tatuma.

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    Units: US | Metric


    1. 1
      Set a pot to boil for the pasta.
    2. 2
      Prep vegetables.
    3. 3
      Heat the olive oil in a medium fry pan of medium heat.
    4. 4
      Add the pasta to the boiling water and set the timer for the recommended time on the package.
    5. 5
      Add the onion and bell pepper to the fry pan and cook until onion begins to soften. Add zucchini, peperoncini peppers, dried parsley, Italian seasoning, salt and pepper, cook for up to 5 minutes or until the timer goes off. Don't overcook or they will get mushy!
    6. 6
      After the pasta is cooked and drained off, toss it together with the vegetables, drizzle a little olive oil on top, then add crumbled feta or Parmesan cheese.
    7. 7
      Top with red pepper flakes as desired.

    Ratings & Reviews:


    Nutritional Facts for Red Bell & Mexican Squash Pasta

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 82.6
    Calories from Fat 62
    Total Fat 6.8 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 429.7 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 1.3 g
    Sugars 3.2 g
    Protein 0.8 g

    The following items or measurements are not included:

    tatuma squash

    italian seasoning

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