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Picture of Butternut Penne with Feta and Pecans
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2772 kcal 139 %
  • Fat 88 g 135 %
  • Saturated 19 g 94 %
  • Carbs 420 g 140 %
  • Fiber 32 g 126 %
  • Protein 84 g 167 %
  • Cholesterol 70 mg 23 %
  • Sodium 1233 mg 51 %
  • Calcium 809 mg 81 %
  • Magnesium 506 mg 120 %
  • Potassium 3265 mg 69 %
  • Iron 12 mg 69 %
  • Zinc 12 mg 109 %
  • Phosphorus 1474 mg 211 %
  • Vitamin A 2703 µg 300 %
  • Vitamin C 111 mg 124 %
  • Thiamin (B1) 1 mg 120 %
  • Riboflavin (B2) 1 mg 93 %
  • Niacin (B3) 17 mg 107 %
  • Vitamin B6 2 mg 164 %
  • Folate equivalent (total) 275 µg 69 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 13 mg 84 %
  • Vitamin K 72 µg 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Butternut Penne with Feta and Pecans

Ingredients

  • 1 butternut squash, peeled and cut into cubes
  • 2 tablespoons olive oil, in total
  • 1 dash Salt and pepper
  • 1 pound penne pasta, cooked
  • 1 small onion, chopped
  • 2 garlic cloves, crushed and chopped
  • 1 teaspoon fresh sage, finely chopped
  • 1/4 teaspoon cayenne
  • 1/2 cup (low sodium) chicken broth
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup pecans, shelled and toasted

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