Photo: Sorin Gheorghita
Butternut Squash and Radicchio Pappardelle
7 ingredients
Makes 4 to 6 (main course) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
884
Calories
29g
Protein
61g
Fat
53g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pumpkin | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 stick unsalted butter
- 2 tablespoon olive oil
- 1/3 cup pine nuts
- 1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
- 3/4 pound radicchio, cored and thinly sliced
- 1 (8-to 9-ounces) package (preferably egg pasta), broken into large pieces
- 1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes