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Description
Butternut squash and fire-roasted tomato sauce with diced zucchini and shiitake.
Ingredients
US|METRIC
4 SERVINGS
- 1 bag butternut squash (frozen diced)
- 1 can fire roasted tomatoes (diced)
- 1 1/2 cups milk (sub with coconut milk for vegan option)
- 1 cup fresh spinach
- 1 cup shiitake mushrooms (diced)
- 1 zucchini (small)
- 4 leaves fresh sage (sub with 1 tablespoon of dried sage seasoning)
- 2 cloves garlic
- pasta (Cooked, bowtie/penne holds sauce well)
- salt
- olive oil
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Directions
- Saute butternut squash with 1 clove of minced garlic until completely thawed. Pour into a blender or food processor and add can of fire-roasted tomatoes (do not drain) and 1 cup of milk (or coconut milk). Blend until smooth consistency.
- Saute spinach, mushrooms, garlic, and zucchini on medium heat over olive oil until thoroughly cooked. Add sage and salt and pepper to taste.
- Pour butternut squash sauce into the sauteed vegetables to create a chunky, hearty, pasta sauce.
- Pour sauce over bowtie or penne pasta. Serve immediately.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium270mg11% |
| Potassium510mg15% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C20% |
| Calcium20% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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