Directions:
- Heat the oil in a heavy lager nonstick frying pan over medium heat add onion & saute until tender, about 5 minutes.
- Add the garlic & saute for about 1 minute
- Add squash, eggplant, rosemary & thyme and saute for 8/10 minute.
- Add wine & broth bring to a simmer until squash is tender and the liquid is reduced by about half stirring occasionally about 10 minute
- Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes.
- Season to taste w/ salt & pepper.
- Meanwhile, bring a pot of salted water to boil over heat and add the pasta and cook until tender but firm stirring often, about 8/10 minute Drain pasta.
- Toss pasta, squash mix and butter in large bowl until thick and coated serve on platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.27 Kcal (3568 kJ) | ||
| Calories from fat | 343.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.19g | 59% | |
|---|---|---|---|
| Cholesterol | 108.11mg | 36% | |
| Sodium | 1749.15mg | 73% | |
| Potassium | 330.87mg | 7% | |
| Total Carbs | 106.45g | 35% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 23.5g | 47% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.1mg | 23% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 333.13 Kcal (1395 kJ) | ||
| Calories from fat | 134.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 59% | |
|---|---|---|---|
| Cholesterol | 42.26mg | 36% | |
| Sodium | 683.71mg | 73% | |
| Potassium | 129.33mg | 7% | |
| Total Carbs | 41.61g | 35% | |
| Sugars | 1g | 10% | |
| Dietary Fiber | 1.59g | 16% | |
| Protein | 9.18g | 47% | |
| Iron | 1.6mg | 23% | |
| Calcium | 25.2mg | 6% | |
* 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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