Cavatelli with Spicy Winter Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup plus 2 tablespoons extra-virgin olive oil6 large garlic cloves, thinly sliced1 large red onion, thinly sliced2 teaspoons crushed red pepper2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes1 tablespoon finely chopped thymeSalt and freshly ground pepper1 1/2 pounds cavatelli or small shells3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving
DIRECTIONS
1. Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.
2. Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table
Number of Servings: 8
Recipe submitted by SparkPeople user GOAL110.COM.
1. Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.
2. Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table
Number of Servings: 8
Recipe submitted by SparkPeople user GOAL110.COM.
Nutritional Info Amount Per Serving
- Calories: 298.3
- Total Fat: 7.0 g
- Cholesterol: 12.6 mg
- Sodium: 330.3 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 5.4 g
- Protein: 9.9 g
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