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Braised Cauliflower & Squash Penne Pasta
In this braised cauliflower and squash penne pasta recipe, we cook the pasta and vegetables in broth rather than water to make this warming vegetarian
4 Servings
-
eatingwell.com
Servings:
4
| Calories:
589
| Total Fat:
11g
| Chol:
11mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
11g
17 %
Sat Fat
3g
15 %
Total Carb
113g
38 %
Fiber
17g
68 %
Sugars
12g
---
Cholesterol
11mg
4 %
Sodium
1302mg
54 %
Protein
17g
34 %
Calories:
34% Penne
25% Butternut squash
25% Broth
14% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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.
Ingredients
1 tablespoon extra-virgin olive oil
3 large cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
4 cups “no-chicken” broth (see Tips) or vegetable broth
8 ounces whole-wheat penne (about 3 cups)
2 cups 1 inch cauliflower florets
2 cups 1 inch pieces peeled butternut squash (see Tips)
Freshly ground pepper to taste
1/4 cup finely shredded Pecorino Romano cheese
Directions :
View recipe
directions
on eatingwell.com
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Braised Cauliflower & Squash Penne Pasta
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