Directions:
- Cook pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain pasta and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the squash and 1/4 teaspoon each salt and pepper to the skillet. Cook, tossing ofte, until the vegetables are just beginning to soften, 4 to 5 minutes. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
- Add the squash mixture, parmesan cheese, 1/4 cup of the reserved cooking water, and 1/2 teaspoon salt to the pasta and toss gently to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the chives and additional shredded parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.65 Kcal (1564 kJ) | ||
| Calories from fat | 173.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.29g | 30% | |
|---|---|---|---|
| Cholesterol | 55.86mg | 19% | |
| Sodium | 1196.26mg | 50% | |
| Potassium | 892.01mg | 19% | |
| Total Carbs | 39.5g | 13% | |
| Sugars | 7.46g | 30% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 14.15g | 28% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 3.4mg | 19% | |
| Calcium | 294.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 101.31 Kcal (424 kJ) | ||
| Calories from fat | 47.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 30% | |
|---|---|---|---|
| Cholesterol | 15.14mg | 19% | |
| Sodium | 324.33mg | 50% | |
| Potassium | 241.84mg | 19% | |
| Total Carbs | 10.71g | 13% | |
| Sugars | 2.02g | 30% | |
| Dietary Fiber | 0.58g | 9% | |
| Protein | 3.84g | 28% | |
| Vitamin C | 2.9mg | 18% | |
| Iron | 0.9mg | 19% | |
| Calcium | 79.8mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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