Tomato And Butternut Squash Sauce With Spinach Pasta Recipe

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Servings: 2

Ingredients

Cost per serving $3.43 view details
  • 1 lrg Onion, minced roughly
  • 3 clv garlic minced roughly
  • 5 x dry chillis minced (according to taste)
  • 1 tsp Oregano
  • 1 Tbsp. Butter
  • 1 x 425g can of tomatoes
  • 2 Tbsp. tomato paste
  • 2 whl tomatoes, (minced)
  • 1/2 jar spaghetti sauce
  •     About half Butternut Squash, cut into small chunks
  • 2 x zucchinis sliced into chunks
  • 1/2 pkt Spinach fettucine
  • 2 Tbsp. Plain Lowfat yoghurt
  • 2 Tbsp. Parsley minced
  • 1 clv garlic
  • 1 tsp butter
  •     Grated cheddar cheese
  •     Grated Parmesan sprinkled on top.

Directions

  1. 1) In a saucepan heat the butter, add in onion, garlic, chillis and oregano. Cook till almost soft.
  2. 2. Add in Tomato based ingredients, and pumpkin and cook about 25-30 min, simmering over a low heat. Stir frequently.
  3. 3. In a pot of boiling salted water, cook the pasta approx 10-12 min according to the packet instructions. Meanwhile add in the zucchini to the sauce ingredients and continue to cook till the sauce thickens and use a fork to test the squash for doneness.
  4. 4. Drain the cooked pasta, then add in minced garlic, parsley, lowfat yoghurt, butter, stir gently.
  5. 5. Serve the pasta with sauce spooned on top, with grated cheese sprinkled over the top.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 779g
Recipe makes 2 servings
Calories 336  
Calories from Fat 131 39%
Total Fat 14.97g 19%
Saturated Fat 8.6g 34%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 750mg 31%
Potassium 1940mg 55%
Total Carbs 44.77g 12%
Dietary Fiber 10.1g 34%
Sugars 24.59g 16%
Protein 13.35g 21%
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