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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 476.5
  • Total Fat: 20.7 g
  • Cholesterol: 60.0 mg
  • Sodium: 1,319.3 mg
  • Total Carbs: 56.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 20.3 g

View full nutritional breakdown of Penne alla Zucca calories by ingredient
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Penne alla Zucca

Submitted by: AWENTZ27

Introduction

"From Asparagus to Zuchini" by the Madison Area Community Supported Agriculture Coaltion "From Asparagus to Zuchini" by the Madison Area Community Supported Agriculture Coaltion
Number of Servings: 4

Ingredients

    *Extra Virgin Olive Oil, 3 tbsp
    Onions, raw, 2 medium (2-1/2" dia)
    Butternut Squash, 4 cup, cubes
    Garlic, 1 clove
    1/4 tsp. crushed red chili pepper
    Salt, .5 tsp
    Nutmeg, ground, .25 tsp
    Sage, ground, 2 tbsp
    Pasta, cooked, 16 oz
    Parmesan Cheese, grated, 4 oz

Directions

Heat olive oil in skillet over medium flame; add onions and cook, stirring often, until very translucent. Meanwhile, using a food processor fitted with a knife blade, pulse the raw squash and garlic together in two batches until very fine. Add to onions with chili, salt, nutmeg and a cup of water. Cover and simmer until the squash is sauce-like, 10-15 minutes, Stir in sage. Cook pasta in boiling water until just tender. Strain, reserving a cup of the pasta liquid. Add pasta to hot sauce in pan, stir and cook over high heat, adding cooking liquid if necessary, until pasta is coated. Stir in Parmesan cheese and serve.

Makes 4 to 6 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user AWENTZ27.






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