Pasta with Squash and Tomatoes
Deborah
Andy made this once and I still think about it. It calls for less pasta and more sauce, for when we feel like being healthy.
ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped garlic
- 1/4 cup sliced shallots
- 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
- 1/2 pound cut pasta, like ziti or penne
- 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 garlic, shallots and pepper flakes and cook for about a 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 pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Source: Deborah
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