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Source: California Walnut Board

Pasta with Winter Squash & Walnuts
Enjoy this pasta tossed with seasonal squash and crunchy walnuts for a quick weeknight dinner.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 pound winter squash, such as buttercup, kabocha, or banana, peeled, seeded and cubed
1 pound dried pasta, such as bowties or shells
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
3 tablespoons freshly minced parsley
Salt and black or red pepper, to taste
2 tablespoons chopped California walnuts
1/4 cup grated parmesan cheese




Place the squash in a 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.


Per Serving: 359 calories; 6 g fat; 1 g saturated fat; 0 mg cholesterol; 59 mg sodium; 64 g carbohydrate; 4 g fiber; 12 g protein





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