7 Ingredients
  • Coarse salt and ground pepper
  • 1/2 medium butternut squash, peeled and cut into 1/2-inch pieces
  • 3/4 pound spaghetti
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 head escarole, leaves torn into 2-inch pieces
  • 7 ounces ricotta (3/4 cup)
  • 1 lemon, cut into wedges
Chronic Conditions
Consume Less
Consume Less
Neutral/Ok
Consume Less
Consume Less
Neutral/Ok
Consume Less
Neutral/Ok
Neutral/Ok
Consume Less
Nutrition
234
12% daily value
10 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

15% 10

Saturated

30% 6

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

10% 30

Carbs (net)

- 28

Fiber

8% 2

Sugars

- 2

Sugars, added

- 0

Protein

14% 7

Cholesterol

9% 28

Sodium

9% 227

Calcium

6% 64

Magnesium

7% 30

Potassium

4% 209

Iron

4% 1

Zinc

7% 1

Phosphorus

15% 107

Vitamin A

24% 214

Vitamin C

9% 8

Thiamin (B1)

5% 0

Riboflavin (B2)

5% 0

Niacin (B3)

6% 1

Vitamin B6

8% 0

Folate equivalent (total)

5% 18

Folate (food)

- 18

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

46% 7

Vitamin E

4% 1

Vitamin K

1% 2

Sugar alcohols

- 0

Water

- 50
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