Pasta with Winter Squash and Tomatoes
| 3 | tblsp extra virgin olive oil |
| 1 | tblsp garlic, chopped |
| 1/4 | teaspoon red pepper, crushed |
| 2 | cups tomatoes, chopped |
| 1 1/2 | pounds squash |
| 8 | oz rotini pasta |
- Bring a large pot of water to boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic and pepper flaks and cook for about a minute. Add tomatoes and squash cook with some pepper to taste.
- 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. Serve garnished with parsley or parmesan cheese.
Pasta, Tomatoes, Vegetables, First Course, Main Dish, Side Dish, Boil, Simmer, Vegetarian
| Nutrition Facts | ||||||
Serving Size 313.7g |
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Amount Per Serving |
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Calories 297 Calories from Fat
106 |
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% Daily Value* |
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Total Fat
11.8g 18%
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Saturated Fat
1.6g 8%
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Cholesterol
41mg 14%
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Sodium
36mg 2%
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Total Carbohydrates
40.3g 13%
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Dietary Fiber
2.8g 11%
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Sugars
4.9g |
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Protein
9.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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