Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Krista Ackerbloom Montgomery & Ann Taylor Pittman
Recipe by Cooking Light August 2005

Gallery

Credit: Howard L. Puckett; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add squash; sauté 2 minutes. Add wine; cook 1 minute or until liquid almost evaporates. Add broth and water; bring to a boil. Add pasta; cook 10 minutes or until pasta is done. Stir in juice, thyme, salt, and pepper.

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Nutrition Facts

124 calories; calories from fat 17%; fat 2.3g; saturated fat 1.1g; mono fat 0.8g; poly fat 0.1g; protein 3.8g; carbohydrates 22.7g; fiber 1.6g; cholesterol 5mg; iron 1mg; sodium 450mg; calcium 21mg.
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