Tagliatelle With Squash Chili Ricotta Recipe

A quick and comforting 25-minute pasta dish! This low-fat recipe features tender butternut squash, spicy chili flakes, and creamy ricotta for a flavor explosion. Perfect for a weeknight meal.

Prep Time 10 mins
Cook Time 25 mins
Calories 387.1 kcal
Protein 28g
Rating 4.0 (1 Reviews)
Tagliatelle With Squash Chili Ricotta 26

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tagliatelle With Squash Chili Ricotta

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tagliatelle With Squash Chili Ricotta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Tagliatelle With Squash Chili Ricotta

  1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
  2. 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.
  3. Stir in 1/2 teaspoon red pepper flakes and 2 cloves garlic, minced. Cook for 2 minutes more, until fragrant.
  4. While the squash cooks, cook 8 ounces of tagliatelle pasta according to package directions.
  5. Drain the pasta, reserving 2 tablespoons of the cooking water.
  6. 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.
  7. 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