Pasta with Winter Squash & Walnuts

By Chef Edie Franz
Total Time
40 Mins
Serves
6
Meal
Dinner Lunch

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.

Prep Time
15 Mins
Cook Time
25 Mins
Total Time
40 Mins
Calories
359
Total Fat
6
Polyunsaturated Fat
2
Cholesterol
0
Sodium
59
Carbohydrates
64
Dietary Fiber
4
Protein
12

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

  1. Place the squash in a saucepan with a little water, cover, and steam until it is soft. Drain and mash the squash.
  2. Cook the pasta until it is al dente.
  3. 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.
  4. Toss the drained pasta with the squash mixture and serve topped with the chopped walnuts and grated Parmesan cheese.