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Best Easy Pasta con la Zucca Recipe

Name: Best Easy Pasta con la Zucca Recipe
Total time: 45 min
Yield: 320 g
Ingredients: butternut squash 1.5 lbs; short pasta (such as penne or rigatoni) 12 oz; yellow onion 1 medium; Parmigiano Reggiano cheese 0.5 cup; olive oil 3 tbsp; fresh sage leaves 10 leaves; black pepper 0.25 tsp; kosher salt 1 tsp

Pasta with creamy roasted squash, sage, and Parmigiano celebrates autumn's sweetest vegetable. This vegetarian mediterranean dish is fresh, family-friendly, and supports healthy eating goals.

Cook 45 min Difficulty NORMAL 410 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

butternut squash 1.5 lbs
short pasta (such as penne or rigatoni) 12 oz
yellow onion 1 medium
Parmigiano Reggiano cheese 0.5 cup
olive oil 3 tbsp

Seasonings/Sauce

fresh sage leaves 10 leaves
black pepper 0.25 tsp
kosher salt 1 tsp

Nutrition summary

Carbohydrates 62 g 60%

Protein 15 g 15%

Fat 10 g 25%

Serving size 320g

Cooking steps

1

Preheat the oven to 425°F. Cube butternut squash and toss with 2 tbsp olive oil and a pinch of salt; spread in a single layer on a baking sheet.
2

Roast squash for 25–30 minutes, flipping halfway, until golden brown and very tender.
3

Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add sliced onion and a pinch of salt; sauté 5–8 minutes, stirring occasionally, until soft and lightly golden.
4

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
5

Transfer roasted squash to the skillet with onions. Add half of the sage leaves (chopped) and mash squash gently, adding reserved pasta water as needed to create a creamy sauce over low heat.
6

Add cooked pasta to the skillet, tossing to coat well in the creamy squash sauce. Adjust consistency with more pasta water if needed.
7

Off the heat, fold in Parmigiano Reggiano. Taste and season with salt and black pepper. Top with remaining sage leaves (fried briefly in olive oil, optional) before serving.

Personalized Q&A

Q. What's the key ingredient in this Pasta con la Zucca recipe?

The star ingredient is butternut squash, which gives the dish its creamy texture and natural sweetness. Roasting the squash brings out its flavor and makes the sauce rich without any heavy cream.

Q. How do I avoid overcooking or undercooking the squash for the sauce?

To ensure perfectly cooked squash, roast it at 425°F and flip the cubes halfway through. The proper texture is soft and golden brown—easily mashable but not dry or burned. This prevents lumps in your sauce and creates a smooth, creamy base.

Q. What is the calorie and nutrition profile per serving for this pasta dish?

Each serving contains about 410 kcal, with 62g carbohydrates (60% of calories), 15g protein (15%), and 10g fat (25%). These values make it a balanced, energy-rich vegetarian meal suitable for healthy eating goals.

Q. Which ingredient adds the most flavor besides the squash?

Fresh sage leaves add earthy, aromatic depth that complements the sweet squash. They are best used both in the sauce and crisped on top as a garnish to create a signature fall flavor.

Q. What is the best way to achieve a creamy sauce without cream?

The creaminess comes from mashing the roasted squash and blending it with reserved pasta water over low heat. This technique, combined with Parmigiano Reggiano, creates a luscious, silky sauce without added dairy creams.

Best Easy Pasta con la Zucca Recipe

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