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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil and salt it. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		-	-	-	-
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
shallot	1/4	cup	sliced	28.8	6.72	1.0	0.04
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
butternut squash	2	lb	peeled cubed used	408.2336	106.05	9.0719	0.9072
penne	1/2			17.8602	2.3814	0.8079999999999999	0.5670000000000001
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.