Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 6

The texture of the squash breaks down as it cooks to create a smooth, hearty sauce for the pasta in this one-dish meal. The slightly sweet squash contrasts with the sharp Parmesan cheese. Use the grating attachment of a food processor to shred the squash.

Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 cup pasta mixture and 2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan, and set aside.

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  • Heat olive oil in pan over medium-high heat. Add garlic to pan, and sauté 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan. Cook for 12 minutes or until water is absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time, stirring occasionally until each portion of water is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.

  • Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Combine pasta and squash mixture in a large bowl. Add reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. Serve immediately.

Nutrition Facts

351 calories; calories from fat 28%; fat 11g; saturated fat 4.7g; mono fat 3.8g; poly fat 1.3g; protein 13.8g; carbohydrates 50.8g; fiber 3.8g; cholesterol 20mg; iron 2.5mg; sodium 554mg; calcium 209mg.
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