Recipe courtesy of Mark Bittman

Pasta with Winter Squash and Tomatoes

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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. Add shallots, garlic, and pepper flakes and cook for about 1 minute; add tomatoes and squash, and cook with some salt and pepper.
  2. 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.

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