Directions:
- Heat up 3 tbs of olive oil in a pan. Add sliced squash, garlic, basil, and salt and pepper to taste until squash is golden and tender. Add cup of chicken broth and bring to a simmer until squash is really soft. Then transfer squash mixture to a blender, add milk and puree.
- Boil rigatone pasta until tender. Drain and add squash sauce.
- Add parmesean cheese, mix and serve. Yummy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.05 Kcal (448 kJ) | ||
| Calories from fat | 78.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 6.39mg | 2% | |
| Sodium | 256.02mg | 11% | |
| Potassium | 94.17mg | 2% | |
| Total Carbs | 3.39g | 1% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 117.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 118.92 Kcal (498 kJ) | ||
| Calories from fat | 86.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 13% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 2% | |
| Sodium | 284.4mg | 11% | |
| Potassium | 104.61mg | 2% | |
| Total Carbs | 3.77g | 1% | |
| Sugars | 1.79g | 6% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 3.88g | 7% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 130.5mg | 12% | |
* 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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