PASTA WITH WINTER SQUASH AND TOMATOES
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams
PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA
Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can't find it you can use goat cheese; the goat cheese version will be creamier.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
- Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
- When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 5 grams
WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA
This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!
Provided by stefychefy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
- Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
- Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
- Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 44.5 g, Cholesterol 39.9 mg, Fat 21.5 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 10.2 g, Sodium 316.1 mg, Sugar 2.7 g
ROASTED SQUASH & RED ONION PASTA
A simple supper of roasted squash and red onion pasta will perk up your midweek meals
Provided by Mary Cadogan
Categories Dinner, Pasta, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Peel and deseed the squash, then cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Then cut each, through the root, into eight wedges and put them in the tin.
- Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 30-35 minutes, until everything has browned nicely.
- Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated parmesan.
Nutrition Facts : Calories 572 calories, Fat 13.8 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 102 grams carbohydrates, Fiber 9.2 grams fiber, Protein 16.7 grams protein, Sodium 0.16 milligram of sodium
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