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Pasta Inverno (Winter Vegetable Pasta)

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"A delicious and economical twist on a pasta primavera, this winter dish has been a favorite of vegetarian clients for years. It was born from a Sicilian side dish for Pumpkin Agrodolce (literally sour and sweet), taught to me by one of my first master chefs, but this is a meal that stands alone."
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1 h 5 m servings 850
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain.
  2. Heat olive oil in a deep skillet over high heat. Add winter squash, onion, and red bell pepper; cook, stirring with a wooden spoon and scraping the bottom of the skillet, until browned, 8 to 10 minutes. Stir in tomatoes, green beans, olives, and garlic. Reduce heat to medium-low and simmer until green beans are tender, about 10 minutes.
  3. Stir spinach, red wine vinegar, sugar, basil, salt, and black pepper into the skillet. Cook and stir until spinach starts to wilt, about 1 minute. Add drained pasta; cook and stir until tender and coated with sauce, about 3 minutes. Sprinkle Parmesan cheese on top and toss well.


  • Cook's Notes:
  • Use acorn, hubbard, or butternut, but not spaghetti, squash. Frozen chopped spinach can be substituted for the fresh if desired. Two fresh tomatoes can be substituted for the canned tomatoes.
  • Putanesca additions of pine nuts, artichoke hearts, and such are lovely, but not necessary. It's really like a primavera with winter vegetables, so use whatever you happen to have on hand.

Nutrition Facts

Per Serving: 850 calories; 37.2 111.9 23.8 9 847 Full nutrition

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