Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

COOKIE AND KATE
15Ingredients
30Minutes
1320Calories

Ingredients

US|METRIC
  • 2 cups arugula (packed fresh, and/or basil, tough stems removed)
  • 1/2 cup pecans (sliced shelled)
  • 1/2 cup grated Parmesan cheese (freshly)
  • 2 garlic cloves (medium, peeled and roughly chopped)
  • 1/4 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • freshly ground black pepper (to taste)
  • 1 medium zucchini (julienne)
  • 1 yellow squash (medium, julienne)
  • 1/3 pound linguine (or, a little over 5 ounces whole grain spaghetti)
  • 1 pint cherry tomatoes (or ¾ pound small tomatoes)
  • 2 tablespoons olive oil
  • 1 dash red pepper flakes
  • 1 dash salt
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    NutritionView More

    1320Calories
    Sodium36% DV860mg
    Fat158% DV103g
    Protein55% DV28g
    Carbs27% DV80g
    Fiber44% DV11g
    Calories1320Calories from Fat930
    % DAILY VALUE
    Total Fat103g158%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol20mg7%
    Sodium860mg36%
    Potassium1540mg44%
    Protein28g55%
    Calories from Fat930
    % DAILY VALUE
    Total Carbohydrate80g27%
    Dietary Fiber11g44%
    Sugars16g32%
    Vitamin A50%
    Vitamin C130%
    Calcium40%
    Iron25%

    * 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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