Pasta with Winter Squash & Walnuts
Description
Dr. Andrew Weil is an advocate for optimum health, and this recipes is a simple, great tasting way to strive towards that goal. Enjoy this pasta tossed with seasonal squash and crunchy walnuts for a quick weeknight dinner.
Ingredients
- 1 pound winter squash, such as buttercup, kabocha, or banana; peeled, seeded, cubed
- 1 pound pasta, such as bowties or shells, dried
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 3 tablespoons parsley, minced, fresh
- Salt and black or red pepper to taste
- 2 tablespoons California walnuts, chopped
- 1/4 cup Parmesan cheese, grated
PREPARATION
- Place the squash in a saucepan with a little water, cover, and steam until it is soft. Drain and mash the squash.
- Cook the pasta until it is al dente.
- While the pasta is cooking, heat the olive oil in a skillet, add the garlic, and sauté for 30 seconds. Add the mashed squash, the parsley, and salt and pepper to taste.
- Toss the drained pasta with the squash mixture and serve topped with the chopped walnuts and grated Parmesan cheese.
NUTRITION
- Calories: 359 cal
- Total Fat: 6 g
- Polyunsaturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 59 mg
- Carbohydrates: 64 g
- Dietary Fiber: 4 g
- Protein: 12 g