Butternut Squash Rigatoni Keto
Latonya Hylton
about 2 hours ago
A delicious and creamy low-carb pasta dish made with butternut squash and rigatoni, perfect for those following a keto diet.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
450
Protein
12g
Fat
20g
Sat Fat
10g
Carbs
55g
Chole
50mg
Fiber
8g
Sugar
5g
Sodium
300mg
Ingredients
- 1 butternut squash, peeled and cubed
- 1 lb rigatoni pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss butternut squash with olive oil, garlic, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
- Cook rigatoni according to package instructions. Drain and set aside.
- In a large skillet, heat heavy cream over medium heat. Add roasted butternut squash and Parmesan cheese. Stir until cheese is melted and sauce is creamy.
- Add cooked rigatoni to the skillet and toss to coat in the sauce.
- Serve hot and enjoy!
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