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Ingredients
US|METRIC
4 SERVINGS
- 4 cups butternut squash (cubed )
- 8 oz. artichoke hearts (quartered frozen)
- 1 oz. capers ( drained and patted dry)
- 4 garlic cloves (large, very thinly sliced )
- 3 Tbsp. olive oil (divided )
- 1 Tbsp. dried oregano
- 1 tsp. dried thyme (leaves )
- 3 tsp. kosher salt (divided )
- 3/4 tsp. sweet paprika
- 1/4 tsp. ground black pepper (fresh)
- 1/8 tsp. ground nutmeg (pinch, freshly)
- 1 orange (medium, halved)
- 1 lemon (medium, halved)
- 16 cups water
- 12 oz. pasta (approx. 4 c, shell or tube-shaped like penne, uncooked)
- 3/4 cup flat leaf parsley (chopped fresh)
- 1/3 cup Pecorino Romano cheese (grated)
- 2 oz. goat cheese
- 1 Tbsp. raw honey (good quality, pure)
- 1/3 cup hazelnuts ( or pistachio meats, chopped, toasted, optional)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium2380mg99% |
| Potassium1180mg34% |
| Protein28g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate108g36% |
| Dietary Fiber16g64% |
| Sugars11g |
| Vitamin A330% |
| Vitamin C170% |
| Calcium60% |
| Iron45% |
* 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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