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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bake acorn squash in oven just until tender. If you are using eggplant, peel and cube the eggplant and toss with a bit of olive oil, roasting until slightly tender. | 2. Cook pasta al dente per package instructions. | 3. Saute in large skillet over medium to med.-high heat onion, pepper, and garlic about 4 minutes. | 4. Add zucchini, acorn squash or eggplant and saute until squash is lightly browned and onions are tender about 6 minutes. | 5. Lower heat to medium low. | 6. Add seasonings and sundried tomatoes and mix well. | 7. Add precooked pasta, pesto, parmesan cheese and mix well. | 8. Heat until well blended and pasta has absorbed some of the pesto, about 5 minutes. | 9. Add fresh mozzarella. | 10. Adjust spices to your personal taste. | 11. Buono Gusto! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rotini pasta	1	lb		1691.7638	340.496	59.4625	6.8856
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	halved	sliced	-	-	-	-
green bell pepper	1		sliced	-	-	-	-
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
zucchini	2		halved sliced	66.64	12.1912	4.7432	1.2544
acorn squash	1		roasted peeled diced roasted	-	-	-	-
cajun seasoning	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
lemon pepper	1	teaspoon		-	-	-	-
sun tomato	1/3	cup	sun-dried cut	-	-	-	-
pesto sauce	1	cup		1053.36	25.4268	24.7716	94.75200000000001
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
mozzarella cheese	1/2	cup	cubed	-	-	-	-
pumpkin seed	1/4	cup	roasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.