Butternut Squash and Prosciutto Pasta with Lemon Garlic and Sage
Butternut Squash and Prosciutto Pasta with Lemon Garlic and Sage is a healthy paleo dinner recipe
Servings: 2 to 3 servings
Calories: 492kcal
Ingredients
- 1 cups large butternut squash peeled and spiralized (about 6 worth)
- 3 tablespoons grapeseed or olive oil
- 1 tablespoon salted butter
- 6 cloves garlic minced
- ¼ cup fresh sage leaves chopped
- 4 ounces prosciutto chunked
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- sea salt
Instructions
- 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!
Nutrition
Serving: 1Serving | Calories: 492kcal | Carbohydrates: 53g | Protein: 16g | Fat: 29g | Fiber: 14g | Sugar: 17g