Rigatoni with Kale and Butternut Squash recipes

Rigatoni with Kale and Butternut Squash recipes
14 Ingredients
  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon allspice
  • 1/2 teaspoon pumpkin pie spice
  • 4 cups packed stemmed and chopped kale leaves
  • 1 cup low-sodium chicken broth
  • salt
  • pepper
  • 1 1/2 pounds butternut squash, peeled, cubed
  • 8 ounces rigatoni
  • 1/2 cup grated Parmesan
  • 1/2 cup half-and-half
  • 1/4 cup ricotta
Nutrition
590
30% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

35% 23

Saturated

50% 10

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

25% 76

Carbs (net)

- 67

Fiber

34% 9

Sugars

- 10

Sugars, added

- 0

Protein

50% 25

Cholesterol

16% 48

Sodium

46% 1101

Calcium

45% 448

Magnesium

33% 141

Potassium

28% 1301

Iron

20% 4

Zinc

24% 3

Phosphorus

64% 449

Vitamin A

147% 1321

Vitamin C

132% 119

Thiamin (B1)

34% 0

Riboflavin (B2)

25% 0

Niacin (B3)

36% 6

Vitamin B6

53% 1

Folate equivalent (total)

40% 160

Folate (food)

- 160

Folic acid

- 0

Vitamin B12

22% 1

Vitamin D

2% 0

Vitamin E

26% 4

Vitamin K

398% 477
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