Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
13 Ingredients
  • 4 cups (1-inch) cubed peeled butternut squash
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
  • 1 tablespoon butter
  • 2 tablespoons pine nuts
  • 1 tablespoon chopped fresh sage
  • 2 garlic cloves, minced
  • 2 cups trimmed arugula
  • 1/2 cup (2 ounces) grated fresh Asiago cheese
  • 1/2 teaspoon coarsely ground black pepper
Chronic Conditions
Consume Less
Consume Less
Neutral/Ok
Consume Less
Consume Less
Consume Less
Consume Less
Neutral/Ok
Neutral/Ok
Consume Less
Nutrition
298
15% daily value
6 servings
                                       
                                            balanced, vegetarian
     

Fat

16% 10

Saturated

17% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

14% 43

Carbs (net)

- 39

Fiber

16% 4

Sugars

- 4

Sugars, added

- 0

Protein

20% 10

Cholesterol

4% 12

Sodium

14% 335

Calcium

20% 203

Magnesium

17% 73

Potassium

10% 490

Iron

11% 2

Zinc

11% 1

Phosphorus

27% 192

Vitamin A

60% 544

Vitamin C

24% 21

Thiamin (B1)

13% 0

Riboflavin (B2)

7% 0

Niacin (B3)

13% 2

Vitamin B6

20% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

21% 3

Vitamin E

14% 2

Vitamin K

29% 34

Sugar alcohols

- 0

Water

- 99
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