Cavatappi Pasta Salad with Walnut-Sage Pesto

MYRECIPES
14Ingredients
40Minutes
550Calories

Ingredients

US|METRIC
  • 2 1/2 cups butternut squash (cubed peeled)
  • cooking spray
  • 3/4 teaspoon salt (divided)
  • 1/2 cup flat leaf parsley leaves (fresh)
  • 2 1/2 tablespoons chopped walnuts
  • 2 tablespoons sage leaves (fresh)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 1 garlic clove
  • 1/3 cup fat free less sodium chicken broth
  • 3 cups pasta (cooked cavatappi, about 6 ounces uncooked)
  • 4 cups arugula (torn)
  • 1/4 cup shallots (thinly sliced)
  • 1/2 teaspoon ground black pepper (freshly)
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    NutritionView More

    550Calories
    Sodium20% DV470mg
    Fat20% DV13g
    Protein33% DV17g
    Carbs32% DV95g
    Fiber24% DV6g
    Calories550Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium470mg20%
    Potassium750mg21%
    Protein17g33%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate95g32%
    Dietary Fiber6g24%
    Sugars6g12%
    Vitamin A210%
    Vitamin C60%
    Calcium15%
    Iron30%

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

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