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Pasta with Butternut Squash and Pecans
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This pasta with butternut squash and pecans makes a perfect fall meal.
Ingredients
- 1 pound tubular pasta, such as strozzapreti or penne
- 1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces
- 4 tablespoons unsalted butter
- 1/2 cup pecans, coarsely chopped
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1/2 cup fresh flat-leaf parsley, thinly sliced
- 1/2 cup freshly grated parmesan cheese
- 1 cup, fresh ricotta cheese
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 887 % Daily Value *
- Total Fat: 48 g 73.5%
- Saturated Fat: 17 g 85.38%
- Trans Fat: 1 g %
- Cholesterol: 71 mg 23.58%
- Sodium: 244 mg 10.16%
- Calcium: 257 mg 25.74%
- Potassium: 348 mg 9.94%
- Magnesium: 0 mg 0%
- Iron: 5 mg 26.1%
- Zinc: 0 mg 0%
- Total Carbohydrate: 90 g %
- Dietary Fiber: 5 g 20.44%
- Sugar: 5 g
- Protein: 27 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 27.62%
- Vitamin C 17.1%
- Vitamin D 2.08%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat9
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch6
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total4 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total1 oz-eq
