Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.
269 (15% from fat)
4.6g (sat 2.5g,mono 1.2g,poly 0.5g)
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|Serving Size: 1 Serving (518g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 841.2mg||29 %|
|Potassium 485.4mg||13 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.4g|
|Protein 5.7g||8 %|
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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: 38
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