Best 3 Shaved Squash And Tomato Pasta Recipes
Indulge in a delightful culinary journey with our versatile shaved squash and tomato pasta recipes, offering a symphony of flavors that cater to diverse dietary preferences. Embark on a culinary adventure with our classic shaved squash and tomato pasta, a vegetarian delight bursting with fresh flavors. For a vegan twist, explore our exquisite vegan shaved squash and tomato pasta, delighting your palate with a creamy cashew sauce.
For those seeking a gluten-free option, our gluten-free shaved squash and tomato pasta awaits, providing a delicious and wholesome meal. Get creative with our roasted squash and tomato pasta, where roasted butternut squash adds a smoky depth of flavor. Discover the simplicity of our minimalist shaved squash and tomato pasta, featuring just a handful of ingredients that pack a flavorful punch.
SHAVED SQUASH AND TOMATO PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and garlic and cook as the pasta label directs; reserve 1 cup of the cooking water, then drain.
- Meanwhile, thinly slice the squash on the wide side of a box grater (or use a mandoline). Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 teaspoon salt, and pepper to taste.
- Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, grana padano and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more grana padano.
Nutrition Facts : Calories 698 calorie, Fat 33 grams, SaturatedFat 10 grams, Cholesterol 40 milligrams, Sodium 766 milligrams, Carbohydrate 77 grams, Fiber 7 grams, Protein 25 grams
PUMPKIN PASTA
Pumpkin puree isn't just for pie. Think outside of the can and make this easy orange pasta in your food processor. It's the perfect way to use up leftover cans of pumpkin from the holidays. Add a sprinkle of Parmesan and some toasted pumpkin seeds for an upgrade.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Dust a baking sheet with flour.
- For the pasta: Put the flour and pumpkin puree in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute.
- Turn the dough out onto a floured work surface. Divide into 4 equal pieces. Roll and cut the pasta to desired thickness using a rolling pin or a pasta machine. Cut into the desired shape, transfer to the prepared baking sheet and sprinkle with flour (this keeps the pieces from sticking together). Cover the pasta with plastic wrap for up to 4 hours if you are not cooking right away (see Cook's Note).
- Cook the pasta until tender but not mushy (there shouldn't be a line of raw flour in the center), 2 to 5 minutes, depending on the thickness and shape. Drain thoroughly.
- For the sage butter: Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in 1 teaspoon of salt. Add the drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper.
PASTA WITH WINTER SQUASH AND TOMATOES
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams
Tips:
- Choose the right squash. For this recipe, butternut squash or kabocha squash are good choices. They are both sweet and have a firm texture that holds up well when shaved.
- Use a mandoline slicer to shave the squash. This will give you thin, even slices that will cook quickly and evenly.
- Don't overcrowd the pan when cooking the squash and tomatoes. If you do, they will steam instead of sautéing and will not get as much flavor.
- Add the pasta to the pan with the squash and tomatoes before the sauce has thickened. This will help the pasta to absorb the flavors of the sauce.
- Season the pasta with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or dried oregano.
- Serve the pasta immediately, topped with grated Parmesan cheese.
Conclusion:
This shaved squash and tomato pasta is a delicious and easy weeknight meal. It's packed with flavor and nutrients, and it's sure to please everyone at the table. So next time you're looking for a quick and healthy pasta dish, give this recipe a try!
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