14 Ingredients
  • 2 1/2 cups (1/2-inch) cubed peeled butternut squash
  • Cooking spray
  • 3/4 teaspoon salt, divided
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 1/2 tablespoons chopped walnuts
  • 2 tablespoons fresh sage leaves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 1 garlic clove
  • 1/3 cup fat-free, less-sodium chicken broth
  • 3 cups cooked cavatappi pasta (about 6 ounces uncooked)
  • 4 cups torn arugula
  • 1/4 cup thinly sliced shallots
  • 1/2 teaspoon freshly ground black pepper
Nutrition
484
24% daily value
4 servings
                                       
                                            balanced, high-​fiber, dairy-​free
     

Fat

22% 15

Saturated

10% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 4

Carbs

26% 77

Carbs (net)

- 70

Fiber

29% 7

Sugars

- 6

Sugars, added

- 0

Protein

28% 14

Cholesterol

0% 1

Sodium

20% 487

Calcium

18% 179

Magnesium

27% 113

Potassium

16% 730

Iron

22% 4

Zinc

17% 2

Phosphorus

32% 225

Vitamin A

59% 533

Vitamin C

41% 36

Thiamin (B1)

20% 0

Riboflavin (B2)

10% 0

Niacin (B3)

20% 3

Vitamin B6

35% 0

Folate equivalent (total)

22% 90

Folate (food)

- 90

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

19% 3

Vitamin K

183% 219

Sugar alcohols

- 0

Water

- 142
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