«Spaghetti» de courge
A delicious spaghetti squash pasta recipe perfect for Canadian home cooks. Ready in 50 minutes.
Préparation
10 min
Cuisson
40 min
Portions
4
Calories
280
Ingrédients
- 400 g pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can diced tomatoes
- Salt, pepper, and fresh herbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Prepare Ingredients
Gather and prep all ingredients. Bring a large pot of salted water to a rolling boil.
- 2
Cook the Pasta
Cook pasta according to package directions minus 1 minute for al dente. Reserve 1 cup pasta water before draining.
- 3
Build the Sauce
In a large skillet over medium heat, prepare the sauce base with aromatics and main flavouring ingredients.
- 4
Combine
Add drained pasta directly to the sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.
- 5
Serve
Plate immediately, garnish with fresh herbs and grated cheese. Serve with crusty bread on the side.
Notes du chef
“Whole wheat pasta needs a bit more sauce than regular — its nutty flavour and rougher texture absorb more liquid.”
— Chef Luca Bianchi
Valeurs nutritives
280
cal
24g
Protéines
12g
Lipides
62g
Glucides
8g
Fibres
534mg
Sodium
Trucs et astuces
- •Reserve pasta water — it's the secret to a silky sauce.
- •Don't rinse pasta after cooking unless making a cold salad.
- •Finish cooking pasta in the sauce for 1-2 minutes to marry flavours.
Avis (4)
This recipe is a keeper. Great balance of flavours and the cooking times are spot on. My new favourite pasta dish.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already.
Restaurant quality at home. I followed the recipe exactly and it turned out amazing. The pasta water trick really makes the sauce come together.
Made this for a dinner party and everyone wanted the recipe. It's impressive enough for guests but easy enough for Tuesday night.
Chef Luca Bianchi
Chef principal et développeur de recettes
Red Seal Certified Chef
