Squash And Zucchini Casarecce Recipe

Name: Squash And Zucchini Casarecce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6.3 ounces casarecce pasta; 2-3 zucchinis, sliced; 8 ounces butternut squash, peeled and cubed; 4 tablespoons extravergine olive oil; 1 garlic clove; 1/2 cup water; 1/2 glass dry white wine; 1 sprig of fresh thyme; 4-5 basil leaves; 1 pinch of white pepper, freshly ground; pink Himalayan salt to taste; coarse salt for cooking pasta; pecorino cheese

Servings: persons

6.3 ounces casarecce pasta
2-3 zucchinis, sliced
8 ounces butternut squash, peeled and cubed
4 tablespoons extravergine olive oil
1 garlic clove
1/2 cup water
1/2 glass dry white wine
1 sprig of fresh thyme
4-5 basil leaves
1 pinch of white pepper, freshly ground
pink Himalayan salt to taste
coarse salt for cooking pasta
pecorino cheese

1
Heat oil in a large frying pan. Fry the garlic clove for about a minute, till it becomes light brown, then remove it. Add zucchinis and squash and fry them until slightly golden. Pour 1/2 cup of water (or more, if necessary) and cook covered for about 20-25 minutes on a medium heat till vegetables become tender.
2
Pour wine and let it simmer for about 10 minutes until it's absorbed. At this point, add thyme, basil and pepper. Adjust the seasoning with salt.
3
In the meantime, you have brought water to the boil in a large saucepan. When water boils, add a pinch of coarse salt (according to taste) and pasta. Let it cook till al dente (or according to instructions). Drain it and stir it into the frying pan together with the squash and zucchini sauce. Saute for about 1 minute, then serve.
4
According to taste, you can serve casarecce with grated pecorino.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6.3 ounces casarecce pasta, 2-3 zucchinis, sliced, 8 ounces butternut squash, peeled and cubed, 4 tablespoons extravergine olive oil, and more.

Yes, Squash And Zucchini Casarecce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash And Zucchini Casarecce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions