Directions:
- Pour 1 tbsp olive oil into a non-stick frying pan and heat. add the squash and cook for 10 minutes, or until tender. Add the chili flakes and garlic and cook over a low heat for 2 minutes.
- Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.24 Kcal (1588 kJ) | ||
| Calories from fat | 42.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Cholesterol | 11.77mg | 4% | |
| Sodium | 40.32mg | 2% | |
| Potassium | 692.44mg | 15% | |
| Total Carbs | 73.61g | 25% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 13.55g | 27% | |
| Vitamin C | 61.4mg | 102% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 2.9mg | 16% | |
| Calcium | 159.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 140.36 Kcal (588 kJ) | ||
| Calories from fat | 15.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 7% | |
|---|---|---|---|
| Cholesterol | 4.36mg | 4% | |
| Sodium | 14.92mg | 2% | |
| Potassium | 256.28mg | 15% | |
| Total Carbs | 27.24g | 25% | |
| Sugars | 1.21g | 13% | |
| Dietary Fiber | 1.4g | 15% | |
| Protein | 5.01g | 27% | |
| Vitamin C | 22.7mg | 102% | |
| Vitamin A | 0.6mg | 50% | |
| Iron | 1.1mg | 16% | |
| Calcium | 59.2mg | 16% | |
* 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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