Cucuzza-Tomato Sauce over Spaghetti

recipe
Cooking Light Associate Art Director Shay McNamee's grandfather grows cucuzza (a squash similar to zucchini), and her Sicilian-born grandmother uses it to prepare this garlicky recipe. You can substitute zucchini or yellow squash.

Yield:

8 servings (serving size: 1 cup pasta, 3/4 cup squash mixture, 1 tablespoon cheese, and 1 tablespoon basil)

Recipe from

Cooking Light

Nutritional Information

Calories 355
Caloriesfromfat 15 %
Fat 5.9 g
Satfat 1.4 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 13 g
Carbohydrate 60.3 g
Fiber 5.1 g
Cholesterol 4 mg
Iron 1.2 mg
Sodium 238 mg
Calcium 235 mg

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion (about 1 small)
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (26-ounce) jars fat-free tomato-basil pasta sauce
1 (1 1/4-pound) cucuzza, peeled and cut crosswise into (1/4-inch-thick) slices (about 5 cups)
8 cups hot cooked spaghetti (1 pound uncooked)
1/2 cup (2 ounces) grated Parmesan cheese
1/2 cup thinly sliced fresh basil

Preparation

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion to pan, and sauté 4 minutes or until tender. Add garlic, and sauté 30 seconds. Add salt, pepper, pasta sauce, and squash to pan. Reduce heat, and simmer 55 minutes or until squash is tender. Serve over pasta. Sprinkle with Parmesan cheese and basil.

Note:

Margaret Monte,

July 2008
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