Try this Lemon Butter Veggie Pasta recipe, or contribute your own.
Suggest a better descriptionPour olive oil into large skillet and heat until simmering.
Add the squash, tomatoes, salt and pepper and cook until softened, about 4 or 5 minutes.
Add the garlic and butter and cook about one minute.
Remove from heat and stir in the lemon juice.
In a separate pan, cook the pasta 1 minute less than al denté.
Reserve 1 cup of pasta water, then drain the pasta.
Bring the veggie pan to medium heat, add in the pasta and the 1 cup of pasta water.
Toss until sauce is coating the pasta.
Remove from heat, stir in the basil.
Garnish with Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (841g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1644 | ||
Calories from Fat: 368 (22%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 40.8g | 54 % | |
Saturated Fat 17.1g | 85 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 392.1mg | 121 % | |
Sodium 298mg | 10 % | |
Potassium 1613.4mg | 42 % | |
Total Carbohydrate 266g | 78 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 262.1g | ||
Protein 54.8g | 78 % | |
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: 1644
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.