Try this Pappardelle with Roasted Butternut Squash and Pine Nuts recipe, or contribute your own.
Suggest a better descriptionToss squash with next 3 ingredients and roast at 475 for 25 minutes or until tender.
Cook and drain pasta, reserving 1 tablespoon cooking liquid.
Sauté butter, nuts, sage and garlic 3 minutes. Toss pasta reserved cooking liquid, squash, nut mixture and remaining ingredients.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 95 | ||
Calories from Fat: 33 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 108.2mg | 4 % | |
Potassium 376.2mg | 10 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 11g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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