Italian Herb Rotini with Kielbasa & Butternut Squash

Italian Herb Rotini with Kielbasa & Butternut Squash

This tasty array of fresh vegetables is perfect for a weeknight meal.

10 min. prep time
8 servings
353 Ratings


8 ounces (3 cups) uncooked dried rotini pasta
2 cups butternut squash, peeled, seeded, cut into 1/2-inch pieces*
1 medium (1 cup) zucchini, cut in half lengthwise, cut into 1/4-inch slices
1 (14- to 16-ounce) package polska kielbasa, cut into 1/4-inch slices
1 cup grape tomatoes, cut in half
1/2 cup freshly shredded Parmesan cheese


Cook pasta according to package directions. Drain.

Melt Sauté Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.  Add squash. Cook 5 minutes, stirring occasionally. Add zucchini; cook 2-3 minutes.  Add kielbasa; continue cooking, stirring occasionally, 8-10 minutes or until squash and zucchini are tender.

Stir cooked pasta and tomatoes into skillet until pasta is coated. Cook 1-2 minutes or until heated through.

Top with shredded Parmesan cheese just before serving.

*Substitute 10- to 12-ounce package frozen butternut squash. Cook squash according to package directions.  Stir cooked squash in with pasta and tomatoes.

Nutrition Facts (1 serving)

Calories: 260

Fat: 8g

Cholesterol: 35mg

Sodium: 710mg

Carbohydrates: 33g

Dietary Fiber: 2g

Protein: 14g

Recipe #15900©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

I like this recipe a lot. It got me to buy and it Squash for the first time.
We had no zucchini so added a handful of frozen baby string beans the last 2 min., also slivers of small amount of left over pork roast. Changed nothing else. Family rated it perfect.. Can use any pasta or rice.
Excellent taste!

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