Pasta with Winter Squash and Walnuts
- Yield: 6 servings
- Prep: 10 mins
- Cook: 15 mins
- 1pound winter squash, such as buttercup, kabocha, or banana, peeled seeded and cubed
- 1pound dried pasta, such as bowties or shells
- 1tablespoon extra-virgin olive oil
- 2cloves garlic, minced
- 3tablespoons fresh parsley, minced
- 3/4teaspoon salt to taste
- 3/8teaspoon black or red pepper to taste
- 2tablespoons walnuts, chopped
- 1/4cup Parmesan cheese, grated
- Place the squash in 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.
From the bookEating Well for Optimum Health by Andrew Weil, M.D.
Copyright: ©2000 by Andrew Weil. M.D.
Published in arrangement with Alfred A. Knopf, a division of Random House, Inc.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 200
- Fat 5g
- Saturated Fat 1g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 2.5g
- Cholesterol 5mg
- Sodium 350mg
- Potassium 330mg
- Carbohydrate 31g
- Fiber 3g
- Sugars 2g
- Protein 9g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 20%
- Calcium 8%
- Iron 6%