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Pasta with Winter Squash and Tomatoes

With squash and tomatoes, this pasta makes a hearty, healthy winter meal that's filled with fiber. Recipe source: Mark Bittman

Prep Time: 5 minutes Total Time: 20 minutes Cook Time: 15 minutes Servings: 4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 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
  • 2 cups Tomatoes, diced
  • 1/4 cup Onion, diced
  • 3 cloves Garlic, minced
  • Fresh Parsley, minced (optional)
Preparation
  1. Bring a large pot of water to a boil.
  2. While water is heating, add oil to a medium skillet over medium heat.
  3. Add onion, garlic, and red pepper flakes. Cook for 1 minute.  Add tomatoes, squash, salt and pepper.  Cook until tender, about 15 minutes.
  4. When squash is done cooking, cook pasta until tender according to package instructions.
  5. 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.

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