Pasta with Winter Squash and Tomatoes
Sarah
ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped garlic
- 1/4 sliced shallots
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
- 1/2 pound cut pasta, like ziti or penne
- Freshly chopped parsley and Parmesan for garnish
directions
- 1
Bring a large pot of water to a boil and salt it.
- 2
Meanwhile, put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- 3
When squash is tender - about 10 minutes for shreds, 15 minutes for small cubes - cook pasta until it is tender.
- 4
Combine sauce and pasta and serve, garnished with parsley and Parmesan.
Source: New York Times, Oct 17, 2007
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