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)
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