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
Nutrition
223
11% daily value
8 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

12% 8

Saturated

13% 3

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

11% 32

Carbs (net)

- 29

Fiber

12% 3

Sugars

- 3

Sugars, added

- 0

Protein

15% 8

Cholesterol

3% 9

Sodium

10% 251

Calcium

15% 152

Magnesium

14% 55

Potassium

11% 368

Iron

8% 1

Zinc

6% 1

Phosphorus

21% 144

Vitamin A

45% 408

Vitamin C

27% 16

Thiamin (B1)

8% 0

Riboflavin (B2)

4% 0

Niacin (B3)

8% 2

Vitamin B6

10% 0

Folate equivalent (total)

8% 33

Folate (food)

- 33

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

8% 2

Vitamin K

32% 26
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