Butternut Squash and Shallot Pasta
- Number of Servings: 3
Ingredients
3 servings spinach pasta1 bag frozen cubed butternut squash (2 cups)6-8 shallots thinly sliced3 cloves of garlic, pressed2 tb nutritional yeast1/2 cup fresh chopped parsley2-3 ladels of pasta cooking liquid
bring a pot of salty water to boil and throw in your pasta. While that is going put your hsallots in a non-stick pan that is heated to medium-low heat. Let them start to turn a little golden and stir in your garlic. Let that go for a bit stirring occasionally.
When you pasta is almost done add the frozen squash to the pot. Give it a stir and let it continue to sit on the stove for about two minutes. Ladel 2-3 scoops of pasta liquid into your shallot pot. Drain your pasta. DO NOT rinse it.
Add parsley and nutritional yeast to the shallot mixture then stir in the pasta. Add salt and pepper to taste. Eat!
Number of Servings: 3
Recipe submitted by SparkPeople user NEWHOUSEBAILEY.
When you pasta is almost done add the frozen squash to the pot. Give it a stir and let it continue to sit on the stove for about two minutes. Ladel 2-3 scoops of pasta liquid into your shallot pot. Drain your pasta. DO NOT rinse it.
Add parsley and nutritional yeast to the shallot mixture then stir in the pasta. Add salt and pepper to taste. Eat!
Number of Servings: 3
Recipe submitted by SparkPeople user NEWHOUSEBAILEY.
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 1.1 g
- Cholesterol: 25.1 mg
- Sodium: 16.4 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 2.5 g
- Protein: 9.6 g
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