Recipe courtesy of Anne Robischaud

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Name: Pasta Alla Zucca
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 1 - 2 cups olive oil EVOO; 1 leek; 6 cups butternut squash (or winter squash) pealed and chopped 1/2 inch; 1/4 cup sage chopped; 1 chili pepper optional; 1 + cup Parmesan cheese grated; 3 pounds rigatoni pasta dried; salt to taste; pepper to taste

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INGREDIENTS

1 - 2 cups olive oil ; EVOO
1 leek
6 cups butternut squash (or winter squash) ; pealed and chopped 1/2 inch
1/4 cup sage ; chopped
1 chili pepper ; optional
1 + cup Parmesan cheese ; grated
3 pounds rigatoni pasta ; dried
salt ; to taste
pepper ; to taste

Servings

INSTRUCTIONS

Cover bottom of pan with about 1 cup of olive oil and heat.

When hot, add leek and saute briefly.

Add chili pepper.

Add 1/2 of squash and cook until almost soft.

Add rest of squash, sage and salt and pepper to taste.

Cook until squash is al dente.

Mix with cooked pasta, Parmesan cheese and olive oil as needed.

Serve and eat immediately.

NOTES

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Nutrition

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Serving Size: 1 Serving (126g)
Recipe Makes: 12 Servings

Calories: 335
Calories from Fat: 25 (7%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1.1g
Cholesterol 82.8mg		25 %
Sodium 322.1mg		11 %
Potassium 235.6mg		6 %
Total Carbohydrate 63.8g		19 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 63.4g
Protein 13.1g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 335

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