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Penne with Roasted Butternut Squash, Pancetta, and Sage
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- cook: 0 hr
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This simple, hearty pasta recipe is courtesy of Scott Conant.
Ingredients
- 1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
- 1/4 cup olive oil
- Coarse salt
- 3/4 pound penne pasta
- 3 ounces pancetta, sliced 1/4 inch thick and finely chopped
- 2 shallots, thinly sliced crosswise
- 1/4 teaspoon crushed red pepper, flakes
- 10 fresh sage leaves, coarsely chopped or torn
- 1/2 cup finely grated pecorino Romano cheese, plus more for serving
- 1/2 teaspoon freshly ground black pepper
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 498 % Daily Value *
- Total Fat: 19 g 29.59%
- Saturated Fat: 5 g 26.05%
- Trans Fat: 0 g %
- Cholesterol: 3 mg 1%
- Sodium: 230 mg 9.6%
- Calcium: 202 mg 20.18%
- Potassium: 160 mg 4.57%
- Magnesium: 0 mg 0%
- Iron: 3 mg 15.93%
- Zinc: 0 mg 0%
- Total Carbohydrate: 66 g %
- Dietary Fiber: 3 g 12.55%
- Sugar: 4 g
- Protein: 18 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 1.05%
- Vitamin C 2.78%
- Vitamin D 0%
- * 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 - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch4
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total3 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
