Spaghetti Squash Pasta
A delicious spaghetti squash pasta recipe perfect for Canadian home cooks. Ready in 50 minutes.
Prep Time
10 min
Cook Time
40 min
Servings
4
Calories
280
Ingredients
- 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.
Chef's Notes
“Whole wheat pasta needs a bit more sauce than regular — its nutty flavour and rougher texture absorb more liquid.”
— Chef Luca Bianchi
Nutrition Facts
280
cal
24g
Protein
12g
Fat
62g
Carbs
8g
Fiber
534mg
Sodium
Tips & Tricks
- •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.
Reviews (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
Head Chef & Recipe Developer
Red Seal Certified Chef
