
How To Make Macaroni with Summer Squash, Salami and Ricotta Tomato Sauce
Done in 25 minutes, this macaroni recipe comes with oregano-seasoned tomato sauce made creamy with cheese and savory with salami and peppers.
Serves:
Ingredients
- 2tbspcooking oil
- 1½lbssummer squash,(about 4), grated
- 3clovesgarlic,minced
- Âľtspsalt
- 1tsporegano,dried
- ½cupricotta cheese
- ½cupsun dried tomatoes packed in oil,drained and chopped
- ÂĽlbsalami,sliced, cut into thin strips
- â…›tspfresh ground black pepper
- Âľlbelbow macaroni
- ÂĽcupParmesan cheese,grated
Instructions
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In a large frying pan, heat the oil over moderately high heat.
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Add the summer squash, minced garlic, salt, and oregano and cook for about 5 minutes, stirring, until tender.
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Add the ricotta cheese, sun-dried tomatoes, salami, and pepper.
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In a large pot of boiling, salted water, cook the macaroni for about 8 minutes until just done.
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Drain and toss the pasta with the sauce. Top with the Parmesan.
Nutrition
- Calories:Â 623.82kcal
- Fat:Â 24.21g
- Saturated Fat:Â 8.20g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 10.63g
- Polyunsaturated Fat:Â 4.25g
- Carbohydrates:Â 75.39g
- Fiber:Â 5.60g
- Sugar:Â 8.82g
- Protein:Â 27.06g
- Cholesterol:Â 52.75mg
- Sodium:Â 790.97mg
- Calcium:Â 240.35mg
- Potassium:Â 1024.05mg
- Iron:Â 3.03mg
- Vitamin A: 79.77µg
- Vitamin C:Â 32.27mg
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