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
585
29% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

34% 22

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% 47

Sodium

46% 1099

Calcium

45% 448

Magnesium

35% 140

Potassium

37% 1299

Iron

20% 4

Zinc

18% 3

Phosphorus

64% 448

Vitamin A

147% 1321

Vitamin C

198% 119

Thiamin (B1)

27% 0

Riboflavin (B2)

19% 0

Niacin (B3)

29% 6

Vitamin B6

35% 1

Folate equivalent (total)

40% 160

Folate (food)

- 160

Folic acid

- 0

Vitamin B12

9% 1

Vitamin D

0% 0

Vitamin E

19% 4

Vitamin K

597% 477
Comments
 
×