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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.

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10 min
Prep Time
30 min
Total Time


3 cups uncooked dried rotini pasta

1/4 cup Land O Lakes® Butter

1 teaspoon Italian seasoning

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


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

How to make

  1. STEP 1

    Cook pasta according to package directions. Drain. Set aside; keep warm.

  2. STEP 2

    Melt butter in 12-inch skillet over medium-low heat until sizzling. Stir in Italian seasoning. 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.

  3. STEP 3

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

  4. STEP 4

    Top with shredded Parmesan cheese just before serving.

Nutrition (1 serving)

330 Calories
17 Fat (g)
55 Cholesterol (mg)
770 Sodium (mg)
31 Carbohydrates (g)
2 Dietary Fiber
14 Protein (g)
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Featured In

Butternut Squash Recipes  


Butternut Squash Recipes

Sweet, earthy and hearty — butternut is a favorite among squash lovers. It holds its shape in stews, gratins and risotto and makes a silky smooth puree for fall and winter baked goods.

See Recipes