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Ingredients
- 1 lb butternut squash
- 1 1/2 cloves garlic (minced)
- 1/2 lb shrimp (smallish or cut in half)
- 1/8 cup basil
- 3/4 lb rigatoni pasta
- 1/2 cup milk (whole milk preferably)
- 1/2 cup vegetable/chicken stock
- olive oil
- salt and pepper
Directions
- Cook/drain pasta while doing the following.
- Chop the squash into 1/2 inch cubes.
- Heat olive oil in pan on medium-high.
- Saute garlic and squash until squash golden brown and soft but not mushy (7 min).
- Pour in vegetable stock and simmer for 6 minutes until squash is soft and nigh mushy.
- Pour contents of pan into food processor and puree. Should be somewhat rough and not be perfectly smooth but still even (without chunks).
- Stir in milk until desired creamy sauce like consistency is achieved. Consider the residual water still on the pasta.
- Mix sauce with pasta on medium heat and to further achieve correct consistency (2-3 minutes). Add basil cut into thin small strips during cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 2 servings | |
| Calories 246 | |
| Calories from Fat 37 | 15% |
| Total Fat 4.15g | 5% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 200mg | 8% |
| Potassium 978mg | 28% |
| Total Carbs 26.73g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.42g | 5% |
| Protein 27.06g | 43% |
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