Roasted Butternut Squash Zucchini Pasta with Kale, Apricots and Wheatberries
Roasted Butternut Squash Zucchini Pasta with Kale, Apricots and Wheatberries
Saved From:
  • prep: 15 min
  • cook: 30 min
  • total: 45 min
Print Save
  • servings:
  • Ingredients

    • 1 large zucchini, Blade C
    • 1/2 cup cubed butternut squash
    • 1 tbsp of olive oil + more for drizzling
    • 2 tbsp wheatberries
    • 1 cup of water
    • 1 cup kale
    • 4 apricots, roughly chopped
    • 1 small garlic clove, minced
    • salt and pepper to taste
    • 1 tbsp grated Parmigiano-Reggiano cheese + more for garnish

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 254 % Daily Value *
    • Total Fat: 16 g 24.4%
    • Saturated Fat: 2 g 10.6%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 33 mg 1.38%
    • Calcium: 86 mg 8.56%
    • Potassium: 846 mg 24.16%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.67%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 25 g %
    • Dietary Fiber: 4 g 16.32%
    • Sugar: 21 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 64.92%
    • Vitamin C 119%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE