Pesto Squash Noodles and Spaghetti
Ingredients
Pesto
-
2
cups
packed fresh arugula and/or basil
-
½
cup
sliced shelled pecans
-
½
cup
freshly grated Parmesan cheese
-
2
medium
garlic cloves, peeled and roughly chopped
-
¼
teaspoon
salt
-
½
cup
extra virgin olive oil
-
1
tablespoon
lemon juice
-
to taste
freshly ground black pepper
Squash Noodles and Spaghetti
-
1
medium
zucchini, julienne
-
1
medium
yellow squash, julienne
-
⅓
pound
whole grain spaghetti or linguine
Burst Tomatoes
-
1
pint
cherry tomatoes or ¾ pound small tomatoes
-
2
tablespoons
olive oil
-
a dash
red pepper flakes
-
a dash
salt
Instructions
- Boil salted water in a large pot and prepare the squash by julienning it.
- Toast the pecans in a skillet until fragrant, then cool them.
- In a food processor, blend the arugula/basil, pecans, Parmesan, garlic, and salt, then drizzle in olive oil and add lemon juice.
- Cook the pasta until al dente, reserving some pasta cooking water before draining.
- In a pot, heat olive oil and red pepper flakes, then add whole cherry tomatoes and a dash of salt, cooking until blistered.
- Combine the cooked pasta and squash noodles, adding pesto and reserved pasta water to coat the noodles.
- Serve the noodles topped with burst tomatoes and additional black pepper.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
200mg
Cholesterol
20mg
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