Directions:
- Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; sauté 6 minutes or until the squash is almost tender. Add minced garlic; sauté 1 minute. Cover and set aside.
- Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add 1 cup cheese, and stir until smooth.
- Combine squash mixture, pasta, and cheese mixture in a large bowl. Sprinkle with remaining 1 teaspoon salt; toss well to combine. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.92 Kcal (1666 kJ) | ||
| Calories from fat | 77.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 67.03mg | 22% | |
| Sodium | 498.38mg | 21% | |
| Potassium | 453.43mg | 10% | |
| Total Carbs | 66.42g | 22% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 15.36g | 31% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.6mg | 14% | |
| Calcium | 203.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 149.45 Kcal (626 kJ) | ||
| Calories from fat | 29.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 13% | |
|---|---|---|---|
| Cholesterol | 25.17mg | 22% | |
| Sodium | 187.18mg | 21% | |
| Potassium | 170.3mg | 10% | |
| Total Carbs | 24.95g | 22% | |
| Sugars | 3.53g | 38% | |
| Dietary Fiber | 1.78g | 19% | |
| Protein | 5.77g | 31% | |
| Vitamin C | 6.7mg | 30% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 1mg | 14% | |
| Calcium | 76.6mg | 20% | |
* 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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