Skinnytaste · by Gina Homolka★ 4.5 (62)
Spaghetti with Butternut Leek Parmesan Sauce
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 22%
CARBS 58G73% OF CAL
5G FIBER47G OTHER6G TOTAL SUGAR
FAT 5G13% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti coated in a silky roasted butternut squash sauce with leeks, sage, and Parmesan. Despite appearances, this is surprisingly light and absolutely satisfying.
mainitalianpasta🍲 stockpot🍳 skillet🌀 blendergluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb butternut squash (peeled and diced)
- 1 tbsp light butter
- 8 oz spaghetti of your choice (use brown rice pasta for gluten-free)
- 1 cup large leek (white part only)
- 2 cloves garlic (minced)
- 1/4 cup fresh shaved parmesan cheese
- 4 sage leaves (sliced thin)
- kosher salt and freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 22%
CARBS 58G73% OF CAL
5G FIBER47G OTHER6G TOTAL SUGAR
FAT 5G13% OF CAL
2G SAT3G 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
- 10m
- Cook
- 25m
- Sodium
- 367mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 420mg
- Calcium
- 119mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 367MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.