Pesto Pasta with Summer Squash

Jun 19, 2019

Yields8 Servings
DifficultyIntermediatePrep Time12 minsCook Time20 minsTotal Time32 mins
Ingredients
For the veggies:
 2 medium summer squash, rough chopped
 2 medium zucchini, rough chopped
 1 bunch of spring onions (or 1 onion), rough chopped
 1 tbsp olive oil or canola oil
For the pesto:
 2 cups fresh basil, leaves only (about 3 ounces)
 ¼ cup sunflower seeds
 1 cup freshly grated parmesan cheese
 3 cloves garlic, peeled and cut into quarters
 1 tbsp lemon juice
 ¾ tsp salt
 ½ tsp ground black pepper
 ½ cup extra virgin olive oil
Method
1

Cook the pasta according to package directions. Drain, reserving 1/3 cup of the pasta cooking water. Return the pasta to the pot.

2

Place lemon on the counter. Press down on the lemon with the palm of your hand and roll back and forth several times. Cut lemon in half and squeeze juice over a mesh strainer, into a small bowl, to catch the seeds.

3

Place lemon on the counter. Press down on the lemon with the palm of your hand and roll back and forth several times. Cut lemon in half and squeeze juice over a mesh strainer, into a small bowl, to catch the seeds.

4

In a food processor, combine all pesto ingredients EXCEPT the ½ cup olive oil. Blend until almost smooth.

5

With the machine running, add the ½ cup olive oil through the small hole at the top of the food processor.

6

In a large sauté pan, heat 1 tablespoon oil over medium high heat. Sauté veggies until they are tender (5-7 minutes).

7

Add the pesto to the pasta and veggies, along with enough pasta cooking water to loosen the pesto (only if necessary).

8

Enjoy!

Nutrition Facts

Serving Size 1 1/3 cups

Servings 8

Amount Per Serving
Calories 425
% Daily Value *
Total Fat 21.1g33%
Saturated Fat 4.6g23%
Trans Fat .2g
Cholesterol 11mg4%
Sodium 417.4mg18%
Potassium 325mg10%
Total Carbohydrate 45.8g16%
Dietary Fiber 7.1g29%
Sugars 4.6g
Protein 14.8g30%
Calcium 19%
Iron 36%
Vitamin D 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

For the veggies:
 2 medium summer squash, rough chopped
 2 medium zucchini, rough chopped
 1 bunch of spring onions (or 1 onion), rough chopped
 1 tbsp olive oil or canola oil
For the pesto:
 2 cups fresh basil, leaves only (about 3 ounces)
 ¼ cup sunflower seeds
 1 cup freshly grated parmesan cheese
 3 cloves garlic, peeled and cut into quarters
 1 tbsp lemon juice
 ¾ tsp salt
 ½ tsp ground black pepper
 ½ cup extra virgin olive oil

Directions

1

Cook the pasta according to package directions. Drain, reserving 1/3 cup of the pasta cooking water. Return the pasta to the pot.

2

Place lemon on the counter. Press down on the lemon with the palm of your hand and roll back and forth several times. Cut lemon in half and squeeze juice over a mesh strainer, into a small bowl, to catch the seeds.

3

Place lemon on the counter. Press down on the lemon with the palm of your hand and roll back and forth several times. Cut lemon in half and squeeze juice over a mesh strainer, into a small bowl, to catch the seeds.

4

In a food processor, combine all pesto ingredients EXCEPT the ½ cup olive oil. Blend until almost smooth.

5

With the machine running, add the ½ cup olive oil through the small hole at the top of the food processor.

6

In a large sauté pan, heat 1 tablespoon oil over medium high heat. Sauté veggies until they are tender (5-7 minutes).

7

Add the pesto to the pasta and veggies, along with enough pasta cooking water to loosen the pesto (only if necessary).

8

Enjoy!

Pesto Pasta with Summer Squash
IngredientsDirections