|Servings||Prep Time||Cook Time|
|6||0 mins||0 mins|
|1.||Shred squash. Melt butter in a large skillet, add pine nuts, cook until lightly brown, remove and set aside.|
|2.||Add olive oil to pan, sauté garlic for 30 seconds over medium-high heat.|
|3.||Add squash and 1 cup of water. Cook until water is absorbed. Add the rest of the water, 1/2 cup at a time stirring occasionally until absorbed each time.|
|4.||Stir in sugar, salt and pepper.|
|5.||Cook pasta according to package directions omitting salt and fat. Drain, reserving 1/2 cup pasta water.|
|6.||Combine pasta, squash mixture in a large bowl. Add 1/2 cup reserved pasta water, and 3/4 cup parmesan cheese.|
|7.||Toss well. Serve sprinkled with remaining 1/4 cup cheese.|
|8.||Note: based on recipe from Cooking Light.|
There are 389 calories in 1 serving of Pasta with Winter Squash and Pine Nuts.
Calorie split: 29% fat, 55% carbs, 16% protein.
|Serving Size||1 serving|