Pasta with Winter Squash and Tomatoes

Recipe courtesy Mark Bittman
Show: The Minimalist Episode: Pasta

Photo: Pasta with Winter Squash and Tomatoes

TOTAL TIME: 20 min
Prep: 5 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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Directions

Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add shallots, garlic, and pepper flakes and cook for about 1 minute; add tomatoes and squash, and cook with some salt and pepper.

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.

Serves: 4 (does not include Parmesan/parsley garnish)
Calories: 405
Total Fat: 11.5 grams
Saturated Fat: 1.5 grams
Protein: 10 grams
Total carbohydrates: 67 grams
Sugar: 9 grams
Fiber: 6 grams
Cholesterol: 0 milligrams
Sodium: 133 milligrams

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on November 08, 2012

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    Very good dish but I did it without garlic. My kids do not like it. Without it, too delicious.

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  • on March 20, 2012

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    It's good, but I'd tweak it next time. Instead of fresh tomatoes, I'd used a can of stewed tomatoes and I would definitely shred (not cube the squash so that it feels more like a sauce.

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  • on January 12, 2012

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    On a 1-10 scale my kids rated this a 9. Nice change from the usual pasta dish. It was nice to sneak some veggies in there. A time saver in prep is to buy the butternut squash already peeled & cut up. I still diced it down to bite-size pieces. I used two cans of diced tomatoes (14.5 oz. each. It was more chunky than saucey. Had to add some water in the end. Very good overall.

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