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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 7 reviews

  • on January 23, 2014

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 03, 2014

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 28, 2013

    Flag

    This was so good! It's a great way to use up squash in a very different way. I followed the recipe exact except I added a chile pepper cuz I like a bite to it : I used cubed squash and after about 10 min in the pan is was soft enough to mash it in with the tomato mixture. Loved the thickness of the sauce and it looks yummy too!

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

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.