Cover bottom of pan with about 1 cup of olive oil and heat.
When hot, add leek and saute briefly.
Add chili pepper.
Add 1/2 of squash and cook until almost soft.
Add rest of squash, sage and salt and pepper to taste.
Cook until squash is al dente.
Mix with cooked pasta, Parmesan cheese and olive oil as needed.
Serve and eat immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (126g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 25 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 82.8mg||25 %|
|Sodium 322.1mg||11 %|
|Potassium 235.6mg||6 %|
|Total Carbohydrate 63.8g||19 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 63.4g|
|Protein 13.1g||19 %|
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: 335
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!