9 Ingredients
  • 1/2 tablespoon olive oil
  • 1/2 small onion, minced
  • 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces
  • 1/4 cup white wine or dry vermouth
  • 2 1/2 cups vegetable stock
  • 1 bay leaf
  • 2 ounces small shaped pasta
  • salt
  • Parmesan, freshly grated
Nutrition
219
11% daily value
2 servings
                                       
                                            vegetarian
     

Fat

6% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

12% 37

Carbs (net)

- 34

Fiber

15% 4

Sugars

- 4

Sugars, added

- 0

Protein

10% 5

Cholesterol

0% 0

Sodium

46% 1104

Calcium

8% 81

Magnesium

15% 62

Potassium

11% 524

Iron

8% 1

Zinc

6% 1

Phosphorus

15% 104

Vitamin A

68% 614

Vitamin C

29% 26

Thiamin (B1)

13% 0

Riboflavin (B2)

4% 0

Niacin (B3)

12% 2

Vitamin B6

20% 0

Folate equivalent (total)

10% 41

Folate (food)

- 41

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

15% 2

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 424
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