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Squash and Tomato Pasta

Switch up your regular pasta dish with a starchy vegetable. 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 Whole Wheat Pasta
  • 3 tablespoons Cooking Oil
  • Crushed Red Pepper Flakes, to taste
  • Fresh Parsley, minced (optional)
  • Grated Parmesan Cheese (optional)
  • 5 cups Acorn Squash, diced
  • 2 cups Tomato, diced
  • 1/4 cup Onion, diced
  • 3 cloves Garlic, minced
  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.
  6. Serve hot with parsley or parmesan cheese if desired.
Nutrition Facts
Serving Size 1/4 of 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

Acorn 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.

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