Farfalle with Zucchini, Butternut Squash and Pecorino Cheese Recipe
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Directions:
- Bring a large pot of water to a boil.
- In a large skillet, saute garlic and oregano in olive oil for 1-2 minutes. Add butternut squash and saute for 8-10 minutes. Add zucchini and saute for 2 minutes. Season with salt and pepper.
- Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
- Add 1 cup of cooking liquid to the sauce and bring to a simmer. Add cooked pasta to the sauce and cook for 1 minute. The sauce should become creamy. Remove from heat and toss with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.49 Kcal (764 kJ) | ||
| Calories from fat | 157.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.46g | 27% | |
|---|---|---|---|
| Cholesterol | 7.91mg | 3% | |
| Sodium | 186.69mg | 8% | |
| Potassium | 154.75mg | 3% | |
| Total Carbs | 4.79g | 2% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 3.22g | 6% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 102.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 284.19 Kcal (1190 kJ) | ||
| Calories from fat | 244.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.18g | 27% | |
|---|---|---|---|
| Cholesterol | 12.32mg | 3% | |
| Sodium | 290.74mg | 8% | |
| Potassium | 240.99mg | 3% | |
| Total Carbs | 7.45g | 2% | |
| Sugars | 1.12g | 3% | |
| Dietary Fiber | 1.37g | 4% | |
| Protein | 5.01g | 6% | |
| Vitamin C | 14.7mg | 16% | |
| Vitamin A | 0.5mg | 12% | |
| Iron | 0.8mg | 3% | |
| Calcium | 159.5mg | 10% | |
* 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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