Pasta with Winter Squash and Tomatoes
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup sliced shallots
1 tablespoon chopped garlic
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash,
about 5 cups
8 ounces ziti or penne cut pasta
Freshly chopped parsley or Parmesan, for garnish
Bring a large pot of water to a boil and salt it. Put olive oil in a large
skillet over
medium heat. Add shallots, garlic, and pepper flakes and cook for about 1
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 the pasta
until it is tender. Combine the sauce and pasta, and serve, garnished with
parsley or
Parmesan.
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