Butternut Squash and Prosciutto Pasta with Lemon Garlic and Sage

If you have roughly 45 minutes to spend in the kitchen, Butternut Squash and Prosciutto Pasta with Lemon Garlic and Sage might be an awesome gluten free and primal recipe to try. This recipe serves 2. This side dish has 663 calories, 12g of protein, and 50g of fat per serving. For $3.99 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. If you have olive oil, salted butter, lemon juice, and a few other ingredients on hand, you can make it. 42 people were impressed by this recipe. It is brought to you by The Roasted Root. With a spoonacular score of 91%, this dish is excellent. Roasted Butternut Squash, Prosciutto, And Sage Quiche, Butternut Squash, Sage Pesto and Prosciutto Pizza, and Butternut Squash and Parmesan Pasta with Sage are very similar to this recipe.

Servings: 2

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 large butternut squash, peeled and spiralized (about 6 cups worth)

¼ cup fresh sage leaves, chopped

6 cloves garlic, minced

2 tablespoons fresh lemon juice

Zest of 2 lemons

3 tablespoons grapeseed or olive oil

4 ounces prosciutto (chunked)

1 tablespoon salted butter

Sea salt to taste

Equipment:

frying pan

Cooking instruction summary:

Spiralize your butternut squash and set noodles aside until ready to use.Heat the olive oil and butter over medium-low heat in a large non-stick skillet.Add the garlic and sage and saute until very fragrant, about 2 to 3 minutes. Add the prosciutto, lemon zest, lemon juice, and butternut squash noodles. Saute, stirring occasionally, until butternut squash noodles are soft, but still al dente, about 12 to 15 minutes. Note: if you are having a difficult time getting your noodles to soften up, cover the skillet for a few minutes to allow the noodles to steam.Serve and enjoy!

 

Step by step:


1. Spiralize your butternut squash and set noodles aside until ready to use.

2. Heat the olive oil and butter over medium-low heat in a large non-stick skillet.

3. Add the garlic and sage and saute until very fragrant, about 2 to 3 minutes.

4. Add the prosciutto, lemon zest, lemon juice, and butternut squash noodles.

5. Saute, stirring occasionally, until butternut squash noodles are soft, but still al dente, about 12 to 15 minutes. Note: if you are having a difficult time getting your noodles to soften up, cover the skillet for a few minutes to allow the noodles to steam.

6. Serve and enjoy!


Nutrition Information:

Quickview
662k Calories
11g Protein
49g Total Fat
49g Carbs
34% Health Score
Limit These
Calories
662k
33%

Fat
49g
77%

  Saturated Fat
14g
89%

Carbohydrates
49g
17%

  Sugar
8g
10%

Cholesterol
52mg
17%

Sodium
636mg
28%

Get Enough Of These
Protein
11g
24%

Vitamin A
40063IU
801%

Copper
5mg
262%

Vitamin C
95mg
115%

Vitamin E
8mg
59%

Manganese
1mg
54%

Potassium
1502mg
43%

Vitamin B6
0.86mg
43%

Vitamin B1
0.56mg
37%

Magnesium
141mg
35%

Vitamin B3
6mg
34%

Fiber
8g
34%

Folate
105µg
26%

Phosphorus
223mg
22%

Calcium
220mg
22%

Selenium
14µg
21%

Vitamin B5
1mg
19%

Iron
3mg
19%

Vitamin K
17µg
17%

Zinc
1mg
9%

Vitamin B2
0.14mg
8%

Vitamin B12
0.3µg
5%

Vitamin D
0.33µg
2%

covered percent of daily need
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