Light Squash and Celery Pasta

Light Squash and Celery Pasta


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This squash and celery pasta is a delightful healthy meal. With the simple ingredients and the hearty taste this will be a great dinner.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

1-3 serving


  • 12 oz Dried Spiral Noodles, or gluten-free rice noodles
  • 1 Tbsp Olive Oil
  • 3 cups Delicata Squash, cubed
  • 1 1/2 cups celery, chopped
  • 2 cups Cherry Tomatoes, cut in halves
  • 1ΒΌ cups Pesto
  • 1 cup Pine Nuts
  • 1 cup Parmesan Cheese, shredded

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Cook the pasta in a large pot of salted, boiling water in accordance with the directions on the package. In a large heavy skillet over medium-high heat, add the pine nuts and toast them, stirring frequently until they just start to brown, about 1 minute. (Keep a careful eye on them as they can burn quickly.) Immediately remove from skillet and set aside. Return the skillet to the heat and add the oil and squash cubes. Stir-fry until the squash starts to brown and becomes tender. Add the cherry tomatoes, celery and pesto. Stir and reduce heat to lowest setting. When the pasta is done, drain and transfer to skillet. Toss well. Garnish with the toasted pine nuts and parmesan cheese.

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