dish
Pasta with Butternut Squash and Parmesan

4
Serves
459
Calories
16
Nutrients
15
Vitamins

Ingredients

12 ounces tagliarini pasta
1 tablespoon olive oil
1/2 tablespoon butter
1 medium butternut squash , peeled and cut into 1-inch pieces
1 teaspoon chopped fresh sage
1 tablespoon sherry vinegar
1 cup baby arugula leaves
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped toasted walnuts

Cooking Instructions

1. Bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 10 to 12 minutes. Drain.

2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the butternut squash, season with salt and pepper and cook until the squash is just tender, about 7 minutes. Add the chopped sage and vinegar.

3. Add the pasta and arugula and toss with tongs to combine. Divide the pasta among 4 warm serving bowls. Sprinkle with Parmesan cheese and walnuts and serve.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 4
Calories
459
Protein
16 g
Total Carbohydrate
77 g
Dietary Fiber
6 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
6 g
Total Fat
10 g
Saturated Fat
3 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
9 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
66 %
Percent Calories from Fat
20 %
Vitamin A
8412 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
8 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
23 mg
Vitamin D
3 IU
Folate
232 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
162 mg
Iron
5 mg
Phosphorus
237 mg
Potassium
559 mg
Sodium
202 mg
Zinc
2 mg