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Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
COOKIE AND KATE15Ingredients
30Minutes
1320Calories
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Ingredients
US|METRIC
2 SERVINGS
- 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 tsp. salt
- 1/2 cup extra virgin olive oil
- 1 Tbsp. lemon juice
- freshly ground black pepper (to taste)
- 1 medium zucchini (julienne)
- 1 yellow squash (medium, julienne)
- 1/3 lb. linguine (or, a little over 5 ounces whole grain spaghetti)
- 1 pt. cherry tomatoes (or ¾ pound small tomatoes)
- 2 Tbsp. olive oil
- 1 dash red pepper flakes
- 1 dash salt
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NutritionView More
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1320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1320Calories from Fat930 |
| % DAILY VALUE |
| Total Fat103g158% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium860mg36% |
| Potassium1540mg44% |
| Protein28g |
| Calories from Fat930 |
| % DAILY VALUE |
| Total Carbohydrate80g27% |
| Dietary Fiber11g44% |
| Sugars16g |
| 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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