Whole-Wheat Penne with Butternut Squash and Beet Greens

Whole-Wheat Penne with Butternut Squash and Beet Greens
11 Ingredients
  • One 16-ounce package whole-wheat penne, or other pasta
  • 2 tablespoons unsalted butter
  • 1 onion, cut into slivers
  • 1 small butternut squash (1 1/2 to 2 pounds), peeled, seeded, and cut into 1/2-inch dice
  • 8 ounces shiitake mushrooms, stems removed, cut into 1/4-inch-thick slices
  • 1/4 cup dry sherry
  • 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 3 ounces beet greens, from 1 bunch beets (or red or green swiss chard), tough stems removed, cut into 1/2-inch strips
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 ounces low-fat goat cheese, crumbled
Nutrition
410
21% daily value
6 servings
                                       
                                           
     

Fat

12% 7

Saturated

20% 4

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

25% 76

Carbs (net)

- 72

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

32% 16

Cholesterol

6% 17

Sodium

36% 867

Calcium

13% 126

Magnesium

40% 169

Potassium

18% 839

Iron

24% 4

Zinc

24% 3

Phosphorus

45% 317

Vitamin A

77% 696

Vitamin C

32% 29

Thiamin (B1)

45% 1

Riboflavin (B2)

28% 0

Niacin (B3)

44% 7

Vitamin B6

40% 1

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

74% 11

Vitamin E

13% 2

Vitamin K

49% 59

Sugar alcohols

- 0

Water

- 298
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