Pasta With Winter Squash and Tomatoes |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
I got this one out of the New York Times and I had to post it here so I would not lose it or forget about it. If you want, you can shred the squash instead of cubing it and this will reduce your time in the kitchen. Ingredients:
3 tablespoons extra virgin olive oil |
1 tablespoon garlic, chopped |
1/4 cup shallot, sliced |
1/4 teaspoon crushed red pepper flakes |
2 cups tomatoes, chopped |
2 lbs butternut squash, peeled and cubed (any other winter squash can be used) |
1/2 lb penne |
fresh parsley (garnish) or parmesan cheese (garnish) |
Directions:
1. Bring a large pot of water to a boil and salt it.
2. 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 or so for small cubes — cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
|
|