Butternut Squash & Roasted Pepper Zucchini Pasta

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Butternut Squash & Roasted Pepper Zucchini Pasta


Prep time: 10 minutes

Cook time: 5 minutes

2 servings per recipe



2 zucchinis, peeled

1 tablespoon olive oil

1/4 cup water

Salt and ground black pepper, to taste

1/2 cup Mom’s Butternut Squash & Roasted Pepper Pasta Sauce



After washing the zucchini, cut lengthwise slices using a vegetable peeler, stopping when you’ve reached the seeds. Turn zucchini over and continue peeling until all the zucchini is in long strips; discard seeds. Then slice the zucchini into thinner strips that resemble spaghetti. Next, heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, aboout 5 to 7 minutes. Drain water and mix in Mom’s Butternut and Roasted Red Pepper Pasta Sauce. Season with salt and pepper. Garnish with shaved Parmigiano and fresh sage, if desired. Enjoy!

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