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.
Preparation: 10 minutes
Cooking: 13 minutes
Total: 23 minutes
Serves:
Ingredients
- 2tbspcooking oil
- 1½lbssummer squash,(about 4), grated
- 3clovesgarlic,minced
- ¾tspsalt
- 1tsporegano,dried
- ½cupricotta cheese
- ½cupsun dried tomatoes packed in oil,drained and chopped
- ¼lbsalami,sliced, cut into thin strips
- ⅛tspfresh ground black pepper
- ¾lbelbow macaroni
- ¼cupParmesan 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: 623.82kcal
- Fat: 24.21g
- Saturated Fat: 8.20g
- Trans Fat: 0.16g
- Monounsaturated Fat: 10.63g
- Polyunsaturated Fat: 4.25g
- Carbohydrates: 75.39g
- Fiber: 5.60g
- Sugar: 8.82g
- Protein: 27.06g
- Cholesterol: 52.75mg
- Sodium: 790.97mg
- Calcium: 240.35mg
- Potassium: 1024.05mg
- Iron: 3.03mg
- Vitamin A: 79.77µg
- Vitamin C: 32.27mg
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