Naturally Ella · by Erin Alderson★ 5.0
Butter Butternut Squash Pasta with Parmesan
NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 33%
CARBS 61G45% OF CAL
9G FIBER0G ADDED6G INTRINSIC45G OTHER6G TOTAL SUGAR
FAT 29G48% OF CAL
11G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash pasta features roasted squash tossed with butter, parmesan, walnuts, and rosemary. The sweet squash and nutty walnuts create a rich, satisfying sauce. A vegetarian main course ready in about 50 minutes.
mainitalianpasta🍳 skillet🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups cubed butternut squash (1/4" or 1/2" cubes)
- 1/3 cup diced red onion
- 2 teaspoons fresh minced rosemary
- 2 teaspoons olive oil
- 4 ounces whole wheat pasta
- 3 tablespoons walnut pieces
- 2 tablespoons unsalted butter
- 1/3 cup shredded parmesan cheese (see note)
- salt, to taste
- black pepper, to taste
At a glance
PER SERVING · TIME 50M
CAL 27%·PRO 33%
CARBS 61G45% OF CAL
9G FIBER0G ADDED6G INTRINSIC45G OTHER6G TOTAL SUGAR
FAT 29G48% OF CAL
11G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 813mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 828mg
- Calcium
- 235mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.