Zutaten für Tagliatelle With Squash Chili Ricotta
- Butternut Squash
- 1/2 teaspoon red pepper flakes
- Garlic Cloves
- 8 ounces tagliatelle pasta
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- Ricotta Cheese
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Zubereitung von Tagliatelle With Squash Chili Ricotta
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- Add 1 medium butternut squash (about 1 lb), peeled, seeded, and cubed, to the skillet. Cook for 10-12 minutes, or until tender, stirring occasionally.
- Stir in 1/2 teaspoon red pepper flakes and 2 cloves garlic, minced. Cook for 2 minutes more, until fragrant.
- While the squash cooks, cook 8 ounces of tagliatelle pasta according to package directions.
- Drain the pasta, reserving 2 tablespoons of the cooking water.
- Add the cooked pasta to the skillet with the squash. Stir in the reserved pasta water, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley. Toss to combine.
- Serve immediately, topped with 2 ounces of ricotta cheese and the remaining parsley.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
10g
Carbs
24g
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Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Healthy Main Dish Pasta Vegetables Easy Dinner Party Kid Friendly Low Fat Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Comfort Food Healthy 2 Low In Something Pasta Rice And Grains Taste Mood Savory Number Of Servings Presentation Served Hot 3 Steps Or Less
