Rigatoni with roasted squash, salami & olives

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• MacyMoo

  16 September 2009

  MacyMoo rated and commented on this recipe

  

  I made this last night as we have loads of squash from the allotment, highly recommended. I thought a teaspoon of olive oil was not enough so added at least a tablespoon as I didn't want the squash to dry out too much. I also added the salami 10 minutes from the end (not from the beginning) as I didn't want that cooked too much.

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• Belkey

  03 November 2009

  Belkey rated and commented on this recipe

  

  This didn't really do it for me (not sure why!), there is a roasted squash and red onion pasta recipe elsewhere on this site that we have enjoyed much more.

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• Mike

  15 September 2011

  Mike commented on this recipe

  Delicious and I added some carrot and some hot red chilli for my wife who is Thai. No complaints from her. Also used whole wheat pasta.

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• Buyer87

  17 March 2013

  Buyer87 rated and commented on this recipe

  

  One of the tastiest pasta recipes I've tried!

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Ingredients

• 1 small butternut squash , about 500g
• 250g cherry tomatoes , halved
• 4 garlic cloves , bruised
• olive oil
• 6 slices salami , halved
• 150g rigatoni
• a small bunch basil , leaves only
• 16 black olives , pitted and halved
• grated parmesan to serve (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 1 small butternut squash , about 500g
• 250g cherry tomatoes , halved
• 4 garlic cloves , bruised
• olive oil
• 6 slices salami , halved
• 150g rigatoni
• a small bunch basil , leaves only
• 16 black olives , pitted and halved
• grated parmesan to serve (optional)

Per serving

487 kcalories, protein 17.1g, carbohydrate 82.8g, fat 12 g, saturated fat 3.4g, fibre 8.3g, salt 1.03 g

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