13 Ingredients
  • 1 1/2 pound acorn squash, scrubbed, cut crosswise into 1/3-inch-thick rings seeds discarded
  • 1 small red onion, sliced 1/4 inch thick
  • ¼ cup extra-virgin olive oil
  • salt and freshly ground pepper
  • 6 large plum tomatoes, halved and cored
  • 12 clove unpeeled garlic
  • ½ lb whole wheat rigatoni
  • 2 Tbsp pine nuts
  • ¼ tsp crushed red pepper
  • 4 kalamta olives, pitted and sliced
  • ¼ cup thinly sliced basil leaves
  • 2 Tbsp chopped parsley
  • 2 Tbsp freshly grated pecorino cheese
Nutrition
478
24% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

29% 19

Saturated

15% 3

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

24% 71

Carbs (net)

- 66

Fiber

20% 5

Sugars

- 4

Sugars, added

- 0

Protein

27% 14

Cholesterol

1% 4

Sodium

39% 929

Calcium

17% 170

Magnesium

40% 169

Potassium

24% 1112

Iron

25% 4

Zinc

21% 2

Phosphorus

45% 314

Vitamin A

11% 99

Vitamin C

46% 42

Thiamin (B1)

50% 1

Riboflavin (B2)

13% 0

Niacin (B3)

32% 5

Vitamin B6

49% 1

Folate equivalent (total)

22% 88

Folate (food)

- 88

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

21% 3

Vitamin K

49% 59
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