Butternut Squash and Prosciutto Pasta with Lemon Garlic and Sage
If you have roughly 45 minutes to spend in the kitchen, Butternut Squash and Prosciutto Pasta with Lemon Garlic and Sage might be an awesome gluten free and primal recipe to try. This recipe serves 2. This side dish has 663 calories, 12g of protein, and 50g of fat per serving. For $3.99 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. If you have olive oil, salted butter, lemon juice, and a few other ingredients on hand, you can make it. 42 people were impressed by this recipe. It is brought to you by The Roasted Root. With a spoonacular score of 91%, this dish is excellent. Roasted Butternut Squash, Prosciutto, And Sage Quiche, Butternut Squash, Sage Pesto and Prosciutto Pizza, and Butternut Squash and Parmesan Pasta with Sage are very similar to this recipe.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 large butternut squash, peeled and spiralized (about 6 cups worth)
¼ cup fresh sage leaves, chopped
6 cloves garlic, minced
2 tablespoons fresh lemon juice
Zest of 2 lemons
3 tablespoons grapeseed or olive oil
4 ounces prosciutto (chunked)
1 tablespoon salted butter
Sea salt to taste
Equipment:
frying pan
Cooking instruction summary:
Spiralize your butternut squash and set noodles aside until ready to use.Heat the olive oil and butter over medium-low heat in a large non-stick skillet.Add the garlic and sage and saute until very fragrant, about 2 to 3 minutes. Add the prosciutto, lemon zest, lemon juice, and butternut squash noodles. Saute, stirring occasionally, until butternut squash noodles are soft, but still al dente, about 12 to 15 minutes. Note: if you are having a difficult time getting your noodles to soften up, cover the skillet for a few minutes to allow the noodles to steam.Serve and enjoy!
Step by step:
1. Spiralize your butternut squash and set noodles aside until ready to use.
2. Heat the olive oil and butter over medium-low heat in a large non-stick skillet.
3. Add the garlic and sage and saute until very fragrant, about 2 to 3 minutes.
4. Add the prosciutto, lemon zest, lemon juice, and butternut squash noodles.
5. Saute, stirring occasionally, until butternut squash noodles are soft, but still al dente, about 12 to 15 minutes. Note: if you are having a difficult time getting your noodles to soften up, cover the skillet for a few minutes to allow the noodles to steam.
6. Serve and enjoy!
Nutrition Information:
covered percent of daily need
