Cheesy Baked Pumpkin Pasta Recipe
Recipe By Skinny Taste
Whole wheat pasta baked in the oven with a quick pumpkin sauce made with bacon, shallots, pecorino cheese and a touch of rosemary then topped with mozzarella cheese. This is such a great fall dish, and my husband loved how it turned out!.
3.9
21 Rating -
Rate
Non Vegdiet
1hr total
10minsPrep
50minsCook
1hr total
10m.Prep
50m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Cheesy Baked Pumpkin Pasta Recipe
- 2 ounce Delallo uncooked whole wheat pasta, use brown rice pasta for GF
- 1/2 slices center cut bacon, chopped
- 1/4 shallot, minced
- 3.75 ounce homemade or canned pumpkin puree
- 1/4 cup reduced sodium chicken broth
- 3/4 tablespoon grated Pecorino Romano cheese
- As required salt and fresh pepper
- 0.13 teaspoon fresh rosemary, chopped
- 0.06 cup shredded Pecorino Romano cheese
- 0.13 cup shredded part skim mozzarella, I recommend: Polly O
Nutrition
value
value
332
calories per serving
6 g Fat17 g Protein51 g Carbs4 g FiberOther
Current Totals
- Fat6g
- Protein17g
- Carbs51g
- Fiber4g
MacroNutrients
- Carbs51g
- Protein17g
- Fiber4g
Fats
- Fat6g
Vitamins & Minerals
- Calcium137mg
- Iron3mg
- Vitamin A164mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B947mcg
- Vitamin B120mcg
- Vitamin C9mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium61mg
- Manganese< 1mg
- Phosphorus224mg
- Selenium12mcg
- Zinc2mg
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
Recipe By Skinny Taste