From Cookie and Kate
Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
- Time
- 30 min
- Makes
- 4
- Ingredients
- 15
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Ingredients
- 2 cups packed fresh arugula and/or basil (about 3 ounces), tough stems removed
- ½ cup sliced shelled pecans
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 medium garlic cloves, peeled and roughly chopped
- ¼ teaspoon fine salt
- ½ cup extra virgin olive oil
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
- 1 medium zucchini, julienne
- 1 medium yellow squash, julienne
- ⅓ pound (a little over 5 ounces) whole grain spaghetti or linguine
- 1 pint cherry tomatoes or ¾ pound small tomatoes
- 2 tablespoons extra virgin olive oil
- Pinch of red pepper flakes (optional, for spice)
- Pinch of fine salt
Nutrition · per serving
- Calories
- 504 kcal
- Fat
- 48.5 g
- Fiber
- 4.6 g
- Sugar
- 4.9 g
- Sodium
- 933.4 mg
- Protein
- 8.5 g
- Trans fat
- 0 g
- Cholesterol
- 9.7 mg
- Carbohydrate
- 14.7 g
- Saturated fat
- 8.2 g
As published by Cookie and Kate.
The method
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