Great dish for spring and summer - can easily be varied if you have different veggies or would like to add protein.
Bring 2 quarts of water to a boil in a stockpot. Add carrots; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add squash; saute 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil and parsley.
Variations: Green beans or asparagus instead of carrots. Add in pieces of pre-roasted chicken, chunks of tuna or sauteed shrimp.
Pair with Sauvignon Blanc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 585 | ||
Calories from Fat: 204 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 156.6mg | 48 % | |
Sodium 231.2mg | 8 % | |
Potassium 757.9mg | 20 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 54.6g | ||
Protein 35.1g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 585
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