Pasta with Winter Squash and Tomatoes

Recipe courtesy Mark Bittman
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 8 reviews

  • on November 07, 2014

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    I really love this dish! I added much more garlic ( like triple) since I love it and it came out great!

    Make SURE you wear gloves when dealing with the squash!! the starch leaves behind a film that takes hours to go away.

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  • on January 23, 2014

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    I just made with quick meal for my hubby and he loved it. The recipe was very simple, I did not have an shallots so I sauted a regular onion with the garlic. I also added additional garlick powder, basil, and rosemary to the tomatoe/squash. This is a keeper.

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  • on January 03, 2014

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    Delicious! Love this recipe. I could eat pasta everyday of my life but get tired of traditional pasta sauce. Always looking for something different and this fit the bill. Made as instructed only slight changes were I added about a 1/2 cup of dry white wine to the squash tenderizing process and a little mascarpone cheese at the end off the heat for some added creaminess. Very easy and quick recipe to make. One side note: cut squash in small cubes and had to mash with a masher once tender to get the right consistency but no big deal.

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