As required Salt and freshly ground black pepper, to taste
For the butternut squash puree
1 teaspoon Whole black peppercorns
1 teaspoon Coriander seeds
1 teaspoon Cumin seeds
1 sprig Rosemary
1 sprig Thyme
1 inch 1 small butternut squash, peeled and cut into cubes
As required Salt, to taste
For the saute
1 Box barilla collezione rigatoni
3 tablespoon Unsalted butter
4 ounce Brussels sprouts, stems removed and leaves separated into petals
1 tablespoon Lemon juice
1 teaspoon Lemon zest
Pecorino romano, shaved, for garnish
Nutrition value
298
calories per serving
12 g Fat8 g Protein38 g Carbs14 g FiberOther
Current Totals
12 g Fat
8 g Protein
38 g Carbs
14 g Fiber
MacroNutrients
Carbs
38 g
Protein
8 g
Fiber
14 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
31 mg
Iron
4 mg
Vitamin A
103 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
29 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
2 mg
Copper
2 mcg
Magnesium
96 mg
Manganese
1 mg
Phosphorus
276 mg
Selenium
1 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment