Ingredients
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8 ounces Pasta, whole wheat if possible
3 tablespoons Cooking Oil
Red Pepper Flakes, to taste
Salt and Pepper, to taste
Grated Parmesan Cheese (optional)
5 cups Butternut Squash, diced
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2 cups Tomatoes, diced
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1/4 cup Onion, diced
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3 cloves Garlic, minced
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Fresh Parsley, minced (optional)
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Preparation
Bring a large pot of water to a boil.
While water is heating, add oil to a medium skillet over medium heat.
Add onion, garlic, and red pepper flakes. Cook for 1 minute. Add tomatoes, squash, salt and pepper. Cook until tender, about 15 minutes.
When squash is done cooking, cook pasta until tender according to package instructions.
Drain pasta and combine with squash and tomato sauce. Serve hot with parsley or parmesan cheese if desired.
Notes:
You can substitute 1 (14.5 ounce) can of diced tomatoes for the fresh tomatoes if desired.
Nutrition Facts
Serving Size
1/4 recipe without parmesan or parsley
% Daily Value
Calories
396
Fat
12 g
15%
Saturated Fat
1 g
5%
Cholesterol
0 mg
0%
Sodium
157 mg
7%
Total Carbohydrates
67 g
24%
Fiber
11 g
39%
Sugars
9 g
Protein
10 g
20%
Ingredient Nutrition Info
Butternut squash is a good source of fiber and potassium.
Tomatoes are a good source of vitamin A, vitamin C, vitamin K and potassium.
Onions are a good source of vitamin C and vitamin B6.
Garlic contains vitamin B6, manganese and phosphorus.
Parsley is an excellent source of vitamins A, C and K.