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Italian Herb Rotini with Kielbasa & Butternut Squash
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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.

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