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    You are in: Home / Recipes / Tagliatelle With Squash, Chili & Ricotta Recipe
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    Tagliatelle With Squash, Chili & Ricotta

    Tagliatelle With Squash, Chili & Ricotta. Photo by loof

    1/1 Photo of Tagliatelle With Squash, Chili & Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    English_Rose's Note:

    This low-fat pasta supper takes just 25 minutes to make - but still gives a comforting carb hit.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 10 1/2 ounces butternut squash, peeled and cut into small dice
    • 1 pinch chili flakes
    • 4 garlic cloves, finely chopped
    • 5 ounces tagliatelle pasta
    • 1 1/2 ounces flat-leaf parsley, roughly chopped
    • 3 tablespoons ricotta cheese

    Directions:

    1. 1
      Pour 1 tbsp olive oil into a non-stick frying pan and heat. add the squash and cook for 10 minutes, or until tender. Add the chili flakes and garlic and cook over a low heat for 2 minutes.
    2. 2
      Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley.

    Ratings & Reviews:

    • on May 14, 2013

      45

      Very easy and tasty pasta dish! I enjoyed the crushed red pepper and the dollop of ricotta was the perfect touch. Thanks for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tagliatelle With Squash, Chili & Ricotta

    Serving Size: 1 (270 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 387.1
     
    Calories from Fat 38
    10%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.1 g
    10%
    Cholesterol 11.2 mg
    3%
    Sodium 42.9 mg
    1%
    Total Carbohydrate 74.7 g
    24%
    Dietary Fiber 6.1 g
    24%
    Sugars 5.5 g
    22%
    Protein 14.3 g
    28%

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