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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 431.5
  • Total Fat: 9.6 g
  • Cholesterol: 115.6 mg
  • Sodium: 1,067.9 mg
  • Total Carbs: 68.4 g
  • Dietary Fiber: 10.8 g
  • Protein: 25.4 g

View full nutritional breakdown of Rigatoni with Squash and Prawns calories by ingredient
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Rigatoni with Squash and Prawns

Submitted by: CHEFSOPHIE

Introduction

This is a nice option for a pasta dish. It is good even without the shrimp or prawns. This is a nice option for a pasta dish. It is good even without the shrimp or prawns.
Number of Servings: 6

Ingredients

    3 Tablespoons of olive oil
    1 lb. butternut squash, peeled and cut into 1" cubes
    2 garlic cloves minced
    2 tsp salt
    3/4 tsp pepper, fresh ground
    1 cup vegetable broth
    1 lb rigatoni pasta
    1 lb prawns or large shrimp, peeled and deveined
    3/4 cup milk, low fat or fat free
    1/2 cup chopped fresh basil leaves
    1/4 cup of freshly grated Parmesan cheese

Directions

This makes 6 servings

Warm 1 1/2 Tbs of olive oil in a large heavy skillet ovr medium high heat. Add the butternut squash, garlic, and 1 tsp of salt and 1/4 tsp pepper. Saute until the squash, is golden and tender, 5 to 7 minutes. Add the vegetable broth, bring to a simmer, cover, and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwile warm the remaining 1 1/2 Tbs of olive oil in a large, heavy skillet over medium high heat. sprinkle prawns with remaining salt and pepper. Add the prawns to the pan and cook, turning once, until just pink, about 3 minutes.

In a large pot over low heat, combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. If the sauce needs to be moistened then add another 1/4 cup milk. Add the cooked prawns, the basil and the cheese stir until warm and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user CHEFSOPHIE.






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