Total: 20 min
Active: 5 min
Yield: 4 servings
Level: Easy
Nutritional Analysis
Nutrition Info
Per Serving
Sugar 9 grams
Protein 10 grams
Dietary Fiber 6 grams
Carbohydrates 67 grams
Sodium 133 milligrams
Saturated Fat 1.5 grams
Total Fat 11.5 grams
Calories 405
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup sliced shallots
1 tablespoon chopped garlic
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
8 ounces ziti or penne cut pasta
Freshly chopped parsley or Parmesan, for garnish
Ingredients:
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup sliced shallots
1 tablespoon chopped garlic
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
8 ounces ziti or penne cut pasta
Freshly chopped parsley or Parmesan, for garnish
Directions:
1. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat.
2. Add shallots, garlic, and pepper flakes and cook for about 1 minute; add tomatoes and squash, and cook with some salt and pepper.
3. When squash is tender, about 10 minutes for shreds, 15 or so for small cubes, cook the pasta until it is tender. Combine the sauce and pasta, and serve, garnished with parsley or Parmesan.
3. When squash is tender, about 10 minutes for shreds, 15 or so for small cubes, cook the pasta until it is tender. Combine the sauce and pasta, and serve, garnished with parsley or Parmesan.
No comments:
Post a Comment