Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Bring lots of water to a boil. Set diced squash in a sieve; plunge sieve in boiling water and blanch the squash for a minute. Remove blanched squash, pat dry and add to a mixing bowl. Add the pasta to the boiling water and cook until al dente. When done, drain, refresh under cold water and pat dry.

Meanwhile add diced tomatoes to the mixing bowl with the squash and add the vinaigrette.

In a nonstick skillet add a little bit of olive oil. Add the squid and saute just for a minute or until rings turn opaque (don't cook longer than 2 minutes or they will turn tough) When they squid rings turn opaque, add the garlic, saute for a few seconds and remove from heat.

When pasta is done, drain and run under cold water to stop the cooking; dry and add to mixing bowl. Add the squid with olive oil and garlic and toss all of the ingredients together. Season to taste with salt and pepper.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Buffalo Chicken Crescent Ring

Recipe courtesy of Food Network Kitchen

Spring Pasta Salad

Recipe courtesy of Jeff Mauro

Bow Tie Pasta Salad

Recipe courtesy of Jamie Deen

Mediterranean Pasta Salad

Recipe courtesy of Food Network Kitchen

Kid Friendly Pasta Salad

Recipe courtesy of Ree Drummond

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Fried Calamari

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories