Ingredientsservings 375 cals
- Bring a large pot of water to a boil.
- In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent. Add squash and saute for 4-5 minutes until lightly browned. Add the radicchio, season with salt and pepper and cook until wilted and soft.
- Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add Parmigiano-Reggiano cheese. Stir to combine and serve.
Per Serving: 375 calories; 11 g fat; 62.2 g carbohydrates; 11.2 g protein; 5 mg cholesterol; 133 mg sodium. Full nutrition
ReviewsRead all reviews 5
I thought this recipe was quick & easy to make. Though I found the butternut squash needed more like 15-20 minute to saute and become lightly browned. I think there is opportunity to add more in...
I added toasted pumpkin seeds & cranberries. I used tree shaped pasta and served the dish to our guests for Christmas dinner along side the Prime Rib. It was a huge hit. I agree with the revi...
This was easy and quite good. I made as directed but took care to dice the squash after reading the previous review.
This was pretty good. I will make it again. I will probably add parsnips or another winter vegetable to make it heartier. I added about a cup of Autumnal Pasta sauce which brought out the Butter...