Plant-Based

Butternut Squash Pasta with Mascarpone

Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.

Note: If following our Meal Plan, divide remaining half of mixture into two 1-cup amounts (without cheese); refrigerate and reheat when called for.

Servings
4 cups
Prep Time
25 min
Duration
25 min

Ingredients

  • 2 tbsp extra-virgin olive oil

    1¼ cups quartered cherry tomatoes

    1 clove garlic, minced

    ¼ tsp red pepper flakes, optional

    1 lb butternut squash, peeled and spiralized (TIP: You can swap out the butternut squash for zucchini or yellow summer squash: Simply reduce the cook time in Step 2 to 3-4 minutes.)

    ½ tsp sea salt

    ¼ tsp ground black pepper

    1 tsp finely grated lemon zest

    2 tbsp mascarpone cheese

    2 tbsp sliced fresh basil

Preparation

1. In a large deep skillet on medium, heat oil. Add tomatoes, garlic and pepper flakes (if using). Cook, stirring occasionally, for about 3 minutes.

2. Add spiralized noodles to skillet and season with salt and pepper. Cook, stirring occasionally, until noodles are tender, 5 to 7 minutes. Stir in lemon zest. Serve half of the zucchini mixture on a plate or shallow bowl topped with mascarpone. Sprinkle with basil.

Nutrition Information

  • Serving Size 1 cup without mascarpone
  • Calories 116
  • Carbohydrate Content 13 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 246 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g