Lunch: Pasta with Winter Squash and Tomatoes

Ingredients

Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup sliced shallots
1 tablespoon chopped garlic
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
8 ounces ziti or penne cut pasta
Freshly chopped parsley or Parmesan, for garnish

Instructions

Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add shallots, garlic, and pepper flakes and cook for about 1 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 the pasta until it is tender. Combine the sauce and pasta, and serve, garnished with parsley or Parmesan. Serves: 4 (does not include Parmesan/parsley garnish) Calories: 405Total Fat: 11. 5 gramsSaturated Fat: 1. 5 gramsProtein: 10 gramsTotal carbohydrates: 67 gramsSugar: 9 gramsFiber: 6 gramsCholesterol: 0 milligramsSodium: 133 milligrams

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