Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (3)
Pesto Pasta with Roasted Butternut Squash and Kale
NUTRITION · PER SERVING50M COOK
CAL 30%·PRO 43%
CARBS 71G48% OF CAL
6G FIBER60G OTHER5G TOTAL SUGAR
FAT 25G38% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired vegetarian pasta with roasted butternut squash, pesto, and kale. Healthy, easy, and full of autumn flavors.
mainamericanpastabowl🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1-1.5 cups cubed butternut squash
- 1-2 tsp extra virgin olive oil
- salt and pepper (to taste)
- 4-6 oz dry penne pasta
- ¼ cup pesto ((homemade or store-bought))
- 1 cup fresh baby kale
- ⅓-½ cup grated Parmesan cheese
- ¼ tsp garlic powder
- any additional salt and pepper (to taste)
- parsley to garnish
At a glance
PER SERVING · TIME 50M
CAL 30%·PRO 43%
CARBS 71G48% OF CAL
6G FIBER60G OTHER5G TOTAL SUGAR
FAT 25G38% OF CAL
7G 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
- 1209mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 829mg
- Calcium
- 313mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.