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A Life in Food by real-life Chef Cheryl Bennett

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Pasta recipes

Hubbard squash pasta with sage

November 23, 2021

Home » Pasta recipes

Roasted Hubbard squash combined with blue cheese and sage make this Hubbard squash pasta the perfect cozy dinner for cool evenings when you’re craving comfort food, but also something full of fall flavors. The creamy squash sauce is balanced perfectly with the saltiness of the blue cheese, making this pasta dish a delicious autumn meal.

Hubbard squash pasta with sage and blue cheese in shallow pasta bowls with gold forks on the side.

This Hubbard squash pasta serves a crowd, making it perfect for gatherings like family dinners or holidays. We love all kinds of stuffed squash recipes during the fall and winter months, so I knew this would be a hit.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Hubbard squash pasta

This simple pasta dinner swaps out the usual tomato with a creamy squash and blue cheese sauce. The roasted squash is blended up, then tossed with your favorite short pasta.

Pot of squash pasta with fried sage leaves.

If Hubbard squash isn’t available, you can substitute with butternut, kabocha or buttercup squash for an equally delicious meal.

Ingredients

To make this simple pasta dinner, you’ll only need about 8 ingredients, most of which you already have. One of the things I really love about this recipe is how easy it is to make.

I used chicken stock (because it’s what I had), but swap that with vegetable stock to keep this meal vegetarian.

Ingredients for squash pasta with sage.

For this pasta sauce recipe, I would recommend a mild blue cheese. Try a gorgonzola dolce or bleu d’auvergne for this Hubbard squash pasta.

A very strong-flavored blue cheese will overpower the delicate sauce. Trust me on this – when I was testing this recipe, I chose a strong blue and it took over the dish.

Pot of pasta with Hubbard squash sauce and fried sage leaves on top.

The squash pasta sauce is so creamy and silky, you’ll never miss the tomato. Everything comes together in perfect harmony – the roasted squash, cream, garlic, blue cheese and sage.

How to fry sage leaves

Fried sage leaves are a nice garnish that look fancy, but they are really simple to make. Pour enough oil into a small pan to cover the bottom of the pan. Heat the oil over medium heat and carefully place the leaves into the oil.

Leaves of fried sage on paper towels.

Fry leaves for about 30 seconds, then flip over and fry for an additional 15 – 30 seconds until crispy. Drain on paper towels to absorb excess oil. Sprinkle with kosher salt (Diamond Crystal preferred) while warm.

How to make squash pasta

The first bit of business is roasting the squash. This is a great thing to do ahead of time, if needed. Then, scoop the flesh out and toss it straight into the blender.

Plates of pasta with squash sauce, garnished with fried sage leaves.

Put the pasta on to boil while you’re making the sauce. The pasta should take about 10 minutes to cook, and it only takes a few minutes to blend up the sauce, so everything will come together at the same time.

Penne pasta with squash sauce and blue cheese.

Finally, to finish it off, fry a few sage leaves to garnish the squash pasta. This beautiful meal is not only nutritious, thanks to the Hubbard squash sauce, but it is simple to make.

What can I serve with Hubbard squash pasta?

  • Nectarine blue cheese spinach salad – This is a light and refreshing salad.
  • Sautéed broccolini – Delicious side dish, served with a citrus dressing.
  • Cranberry upside down cake – Tart and sweet, this cake is the perfect ending.

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this Hubbard squash pasta as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 8 servings

Hubbard squash pasta

Hubbard squash pasta

Roasted Hubbard squash combined with blue cheese and sage making this Hubbard squash pasta the perfect cozy dinner full of fall flavors.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3 lbs. Hubbard squash, halved and seeded (about 2 cups cooked)
  • 5 tbsp. olive oil
  • 3 cloves garlic
  • 1 1/2 ounces blue cheese (gorgonzola dolce or bleu d'auvergne recommended)
  • 1 cup chicken or vegetable stock
  • 1 lb. short pasta (penne, fusilli, rigatoni)
  • 1/4 cup heavy cream
  • 1/2 cup pasta water, reserved
  • 1/2 cup packed sage leaves
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (375 convection) / 200°C. Drizzle 2 tbsp. olive oil over squash halves and season with salt and pepper. Place cut side down on parchment-lined baking sheet and roast for 30 - 45 minutes, until very soft.
  2. Remove squash from oven and let cool slightly. While squash is cooling, cook pasta according to package directions.
  3. When squash is cool enough to handle, scoop flesh from squash and place in pitcher of blender. Add garlic, cream and stock to the blender, then purée until smooth.
  4. Drain pasta, reserving 1/2 cup of water. Toss pasta with squash sauce in a large pot, adding a few tablespoons of pasta water at a time, if needed, to loosen the sauce.
  5. Break up blue cheese and sprinkle over warm pasta, stirring to let the cheese melt and incorporate into the sauce. Cover and set aside to keep warm.
  6. Heat remaining oil in a small skillet and fry sage leaves for one minute, or until crispy. Remove from pan and place on paper towel to absorb excess oil. Garnish pasta with fried sage leaves and serve.

Notes

*Reserve a few fried sage leaves to garnish individual bowls, if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Vitamix Blender Professional-Grade, Self-Cleaning 64 oz
    Vitamix Blender Professional-Grade, Self-Cleaning 64 oz

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 400Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 38mgSodium: 266mgCarbohydrates: 36gFiber: 4gSugar: 7gProtein: 15g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Dinner, Pasta recipes Tagged With: Hubbard squash recipes

How to make Cajun langostino pasta

November 16, 2020

Cajun langostino pasta with andouille sausage is a delicious weeknight dinner. Meals with langostinos, like this bisque, always feel a little special and make great date night food.

Seafood and pasta go well together, like this langostino alfredo and langostino mac and cheese, and if you are a fan of this combo, I hope you’ll love this newest creation.

cajun langostino pasta with squid ink noodles in shallow gray bowls

I used a squid ink pasta for this dish to showcase the color of the seafood and because I had it in the cupboard. It makes a really lovely presentation.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Dinner, Pasta recipes Tagged With: langostino recipes, pasta recipes

How to make langostino alfredo

September 29, 2020

A lightened up version of a classic restaurant sauce makes this langostino alfredo a tasty dinner that doesn’t sacrifice taste for fewer calories.

We are big fans of langostino recipes around here, and if you are too, you’re going to love this one.

langostino pasta on gold fork with chives and cheese

Swap out shrimp for langostinos in this seafood alfredo pasta. They are sweet, delicious and so easy to use.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Dinner, Pasta recipes Tagged With: langostino recipes

Easy Hubbard Squash Lasagna Roll-Ups

August 31, 2020

Hubbard squash lasagna roll-ups are cheesy and comforting. Everything you’d want in a squash lasagna. It is covered in a creamy sauce before being baked until brown and bubbling. This is one of our favorite Hubbard squash recipes and I hope it will become one of yours too!

plate with hubbard squash roll

Rich and delicious, these vegetarian squash lasagna rolls are topped with fried sage leaves for a little something special.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Hubbard squash recipes are less common than recipes for butternut squash, but quite a few of them can be used interchangeably, even though they look nothing alike.

They are absolutely perfect for making a stuffed Hubbard squash recipe, but you can do so much more with them.

What does Hubbard squash look like?

The squash that I am most familiar with is a light, dusty blue. It almost looks blueish gray, but when you cut it open, it is a beautiful deep orange.

blue hubbard squash cut open

How to cook Hubbard squash

I prefer to roast the squash in the oven, because roasting brings out the natural sweetness. To do this, cut it in half with a sharp chef’s knife and scrape out the seeds. Save them to make roasted Hubbard squash seeds for a delicious snack.

BLUE HUBBARD SQUASH

The easiest way to do this is to cut the ends off and stand it up, then cut straight down the middle to cut in half. (The same method you would use to cut a peeled melon)

This is a good task to do ahead of time, as it allows you to carry on with the rest of it the next day without waiting for the squash to cool enough to handle.

How to make squash lasagna rolls

This recipe is actually quite easy, but it does take a bit of time. I like to break it up into smaller tasks (like roasting the squash the day before) to make it more manageable, but if you have another set of hands to pitch in, that would be helpful!

After the squash has been roasted, use a large spoon to scoop out the flesh and set it aside to cool. It should be very soft, no need to puree, but if it isn’t mash it a bit with a potato masher.

Cook the lasagna noodles, then stack lightly oiled noodles on a sheet pan or cutting board.

lasagna noodles with hubbard squash filling

Make the filling for the lasagna rolls and the sauce. Spread the filling on the noodles, leaving a bit of room at the end.

filling hubbard squash lasagna rolls

When you have all of your rolls made, carefully place them, seam side down, into a baking dish with a bit of sauce ladled into the bottom.

hubbard squash lasagna roll ups in baking dish

Be careful not to overfill the rolls, and to be gentle when rolling. Try not to use too much pressure when rolling the noodles, because it will come out the sides.

lasagna roll up side view

You can see there is a good amount of filling, but it isn’t overstuffed. The filling will stay inside when it’s baked, which is what we want!

Then cover the lasagna rolls with the rest of the sauce and a sprinkle of Parmesan cheese and bake until golden and bubbling.

Hubbard squash roll ups in baking dish

Fried sage leaves

For a special touch, I top this vegetarian lasagna with crispy fried sage leaves. They are super simple to make and taste amazing.

fried sage leaves
  • Pinch off leaves from one bunch of sage. Heat 1/4 cup olive oil in a small skillet over medium-high heat until hot.
  • Fry a handful of sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with kosher salt while warm.
  • Sage leaves can also be used as a garnish for soups, like this bisque.
plates of Hubbard squash lasagna roll ups with gold forks and sage leaves

Perfect for weekends, family gatherings or holidays, these Hubbard squash lasagna roll ups are a delicious dinner that everyone will love.

Please share

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this recipe? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 9 rolls

Hubbard Squash Lasagna Roll-Ups

plate with hubbard squash roll

Easy Hubbard Squash lasagna rolls are a delicious and easy vegetarian dinner that everyone will love.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

For the lasagna rolls

  • 2 cups roasted hubbard squash flesh (from 1 small squash)
  • 10 lasagna noodles, cooked and lightly oiled
  • 5 ounces baby spinach, cooked and squeezed dry
  • 1 1/2 cups whole milk ricotta cheese
  • 1 egg
  • 1 1/2 tsps. olive oil
  • 2 cloves garlic, minced
  • 2 shallots, finely chopped
  • 2 tsp. fresh sage, finely chopped
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup Parmesan cheese, grated

For the sauce

  • 4 tbsp unsalted butter
  • 2 tbsp. all-purpose flour
  • 1 clove garlic, minced
  • 1/2 cup whole milk (or half and half)
  • 3/4 cup vegetable stock
  • 1/2 cup roasted Hubbard squash
  • 1/2 tsp. nutmeg
  • 1/4 cup Parmesan cheese, grated + 1/4 cup for sprinkling on top
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper

Instructions


Roast squash

  1. Preheat oven to 350°F/177°C/Gas Mark 4
  2. Place squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 40 minutes, or until cooked through. Set aside to cool.
  3. Scrape flesh from squash, portioning out 2 cups for filling and 1/2 cup for sauce. Reserve the rest for another use.

Make the hubbard squash cream sauce

  1. In a medium sauce pot, melt butter over medium heat.
  2. Add garlic and cook for 2 - 3 minutes until fragrant, but do not allow to brown.
  3. Add flour and whisk to combine. Cook for 1 minute.
  4. Add vegetable stock and whisk to combine, then add milk and whisk thoroughly.
  5. Stir in Hubbard squash, nutmeg, salt and pepper. Whisk until fairly smooth.
  6. Remove from heat and whisk in 1/4 cup of Parmesan cheese, reserving the other 1/4 cup for the top of our lasagna rolls.
  7. Ladle 1/2 cup of sauce in the bottom of a baking dish and set aside.

Make lasagna rolls

  1. Heat olive oil in small pan and sauté shallots and garlic until softened and fragrant, about 6 minutes. Remove from heat and set aside.
  2. Combine hubbard squash flesh, baby spinach, ricotta cheese, egg, garlic, shallots, sage, salt, pepper and Parmesan cheese in medium bowl. Stir to combine thoroughly.
  3. Place roughly 1/4 cup - 1/3 cup of filling on lasagna noodles and carefully roll up. Place seam side down in baking dish. Repeat with remaining noodles.
  4. Cover noodles with remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
  5. Bake, uncovered, for 20 - 25 minutes, until bubbling and lightly browned.

Notes

To make fried sage leaves for garnish

Fry leaves in 1/4 cup olive oil over medium heat for a few seconds, then remove with a fork to paper towels to drain. Sprinkle with kosher salt while warm.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife

Nutrition Information:

Yield:

9

Serving Size:

1 roll

Amount Per Serving: Calories: 328Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 1181mgCarbohydrates: 29gFiber: 2gSugar: 3gProtein: 15g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

cheryl

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Pasta recipes, Vegetarian Tagged With: Hubbard squash recipes, pasta recipes

Spinach Artichoke Pasta Salad Recipe

June 8, 2020

Spinach Artichoke Pasta Salad is dressed with a light, lemony vinaigrette and topped with fat curls of shaved parmesan. Along with this orzo salad, it is one of our favorite summer meals.

spinach artichoke pasta salad in white bowl

This no mayo pasta salad comes together in record time. Ready in about 15 minutes, from start to finish, and then it’s off to the beach or hanging out in the backyard. 

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Lunch, Pasta recipes Tagged With: pasta recipes

Linguine with Roast Chicken and Pine Nuts

April 4, 2020

Linguine with roast chicken, pine nuts and golden raisins is an easy and delicious dinner. Pasta and chicken come together with a light pan sauce to make a simple meal that will feed the whole family with very little effort. Serve this pasta dinner with a grilled zucchini salad or a green salad.

pasta with roast chicken

This linguine with roast chicken dinner is about as uncomplicated as you can get, but the flavors are amazing. The pan juices from the chicken become part of the sauce for the pasta with a handful of golden raisins and toasted pine nuts tossed in. 

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Pasta recipes Tagged With: chicken recipes, pasta recipes

One Pot Chicken Pasta with Creamy Sun-Dried Tomato Sauce

March 21, 2020

One pot meals are a lifesaver. Whether it is a special occasion or a busy weeknight – getting dinner on the table quickly, with a minimum of dirty dishes is always a win in my book. This one pot chicken pasta with creamy sun-dried tomato sauce is a crowd pleaser every single time. 

one pot chicken pasta with spinach

We all need quick and easy recipes that we can make without much fuss. This is that kind of meal. It’s comfort food that tastes amazing, everyone will eat it without complaint and it’s really easy to make and clean up.

For me, I can’t ask for anything more.

…

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Filed Under: One Pot Meals, Pasta recipes Tagged With: chicken recipes, one pot meals, pasta recipes

Easy Mediterranean Orzo Salad

July 6, 2019

It’s finally summer and you know what that means – picnics, barbecues and long days at the beach. This Mediterranean orzo salad is perfect for taking on the go. It is light, yet substantial and dressed in a light vinaigrette. It is one of our favorite Mediterranean lunch recipes for the work week.

bowl of mediterranean orzo salad

I love this particular pasta salad because of all of the fresh vegetables it has. If you really wanted to load it up – broccoli, julienned zucchini, summer squash, cauliflower, red bell pepper or even summer beans would all be great in this salad. 

Making salads of all kinds is my go-to during the warmer months. Check out my favorite summer salads post, you might find a new favorite!

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Mediterranean Orzo Salad

One of my goals when making salads like this is to make enough for leftovers. I can have it for lunch the next day and maybe as a side for dinner the day after that. No one wants to spend hours in front of the stove when it is sweltering outside.

I made this for clients last week and received a text that said simply “best orzo salad ever”. It is the perfect thing to take to a party or summer potluck, because you don’t have to worry about a heavy dressing.

overhead of orzo salad with tomatoes and parsley

Orzo salad with feta

A bit of crumbled feta in this salad really makes it sing. If feta isn’t your favorite, you can substitute it with ricotta salata, also a crumbly cheese but more mild in flavor than feta. If you like a creamier cheese, a fresh goat cheese would be fabulous in this pasta salad.

If you love feta as much as we do, try this Beet Spinach Salad with Feta or Mushroom, Olive and Feta-Stuffed Phyllo with Whipped Feta Dip.

Need to make it non-dairy? This salad is easily made vegan by omitting the cheese.

white bowl with pasta salad and green napkin

Can orzo salad be made a day ahead?

Absolutely! This cold orzo salad might actually be better the next day. I usually make it a day ahead because I’m always pressed for time the day of a party. You may want to make a little extra dressing to pour over the orzo right before serving.

The orzo will soak up the dressing overnight, so plan on making extra dressing in case you need it.

bowl of orzo with serving spoon and green napkin

orzo pasta salad

Pasta salads sometimes get a bad rap. That’s probably because we’re thinking of the pasta salads of the 70’s and 80’s. Not that I mind those, I like quite a few of those church potluck standards, but they can be gloppy, heavy and messy. 

Trade out the mayo-based dressing for a light vinaigrette and tons of fresh vegetables and herbs and now you have a pasta salad that anyone would be happy to eat. This particular orzo salad is my usual beach lunch. I pack a container of this in the cooler and it stays fresh all day.

plate of pasta salad with fork, tomatoes and parsly on side

orzo salad recipe

As with all recipes like this, use it as a guide, but feel free to change it up to suit your tastes. If you don’t care for olives, leave them out. If you want to pack it with even more vegetables, scroll back up to the beginning for some suggestions.

This is the kind of cooking we can all handle when it’s “too hot to cook”. It is light and fresh yet it is substantial enough to leave you satisfied. Make a big batch to last you a few days and you’ll have lunch for the week ahead.

close up of orzo pasta salad with fork

What can I serve with this orzo salad?

Make it a meal! This orzo salad would go great with some meatballs or a burger for your next BBQ.

  • Lamb Meatballs
  • Baked Chicken Meatballs
  • Lamb Burger with Tahini Yogurt Sauce
  • Strawberry No Bake Cheese Bars
  • Vegan Blueberry Buckle from Healthy Slow Cooking

What do I need to make this recipe?

Below are a few links for harder to find items. 

• Oil-cured black olives – I find these at the olive bar at Whole Foods, but if you don’t have a WF near you, you can order them on amazon.
• Sun Dried tomatoes in olive oil 
• Sherry Vinegar – this is an inexpensive vinegar, note that sherry vinegar is NOT the same as cooking sherry!
• A better quality sherry vinegar, worth EVERY penny, this will last you a long time. This is the one I use.
• Tri-color orzo – regular orzo would be just fine, but if you find this tri-color, it is really pretty.

Please share!

Your shares help this site to grow. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 6 servings

Mediterranean Orzo Salad

bowl of mediterranean orzo salad

A light Mediterranean orzo pasta salad with feta, perfect for lunches or summer potlucks.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1/2 lb orzo (tri-color if you can find it)
  • 3 tbsp sherry vinegar
  • 3 tbsp fresh lemon juice
  • 1/4 cup olive oil
  • 1/3 cup marinated, quartered artichoke hearts, chopped
  • 1/2 cup grape tomatoes, cut into quarters
  • 1/4 cup sun-dried tomatoes, thinly sliced
  • 1/2 cup cucumber, quartered & thinly sliced
  • 1/4 cup pitted,black olives, sliced (I used oil-cured olives)
  • 1/3 cup feta, crumbled (or ricotta salata if you don’t like feta)
  • 1 tbsp lemon zest, grated
  • 1 tbsp capers
  • 2 tbsp fresh dill, finely chopped
  • 1/4 bunch parsley, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. Cook orzo according to package instructions.
  2. Toss orzo with 1 tbsp. olive oil to coat pasta.
  3. Combine lemon juice, sherry vinegar and remaining olive oil. Whisk to combine, pour over orzo.
  4. Add artichoke hearts, fresh and sun-dried tomatoes, cucumber, olives, cheese, lemon zest, capers, dill, parsley, salt and pepper to the bowl, then toss to combine and serve.

Notes

If you make the orzo pasta salad ahead of time, you may need to add a bit more dressing to it the next day. The orzo will soak up the dressing.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 7mgSodium: 267mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 5g

Nutrition was calculated by a third-party company as a courtesy. It is intended only as a guideline.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Mediterranean-American / Category: Pasta recipes

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Filed Under: Lunch, Pasta recipes, Side Dish, Vegetarian Tagged With: Mediterranean recipes, pasta recipes

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