Rigatoni Pasta with Butternut Squash, Chickpeas, and Spinach

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Our customers love everything that includes butternut squash, and we love to please them. So in many months of the year, you’ll see butternut squash in our produce cooler, waiting to be made into sauce, or soup, or risotto or roasted with our other organic vegetables for salads. It’s loaded with vitamin A and fiber, too.


  • ¼ cup extra-virgin olive oil
  • 6 large cloves organic garlic, sliced
  • 1


  1. Heat the olive oil in a large heavy pot over medium-low heat. Add the garlic, onion, butternut squash, bay leaf, nutmeg, basil, and parsley, and a little sea salt and pepper. Stir to coat with the oil. Cover and cook, stirring occasionally, for about 25 minutes, or until the s