Name: Cilantro Pesto Pasta with Squash Ribbons
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: ⅓ cup raw pepitas (green pumpkin seeds); 1 cup packed cilantro (mostly leaves, about 1 medium bunch); 2 teaspoons seeded and roughly chopped jalapeño; 2 cloves garlic, roughly chopped; 1 lime, juiced (about 2 tablespoons); 1/2 teaspoon fine salt; ⅓ cup extra virgin olive oil; 8 ounces (1/2 pound) whole grain fettuccine or linguine; 2 small zucchini (about 10 ounces each); 1 yellow squash (about 10 ounces)

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Cilantro Pesto Pasta with Squash Ribbons

Nutrition Facts

Per serving · recipe makes 4 · 30m total

Servings

Calories

23% of a 2,000 cal day

467KCAL

Protein

14g28% DV

% DAILY VALUE

Total Fat25g

32%

Saturated3g

17%

Unsaturated21g

—

Total Carbs52g

19%

Fiber9g

31%

Total Sugars8g

—

incl. Added Sugars0g

Starch36g

—

Sodium312mg

14%

% Daily Value is based on a 2,000 calorie day.

Fettuccine tossed with a vibrant cilantro-pepita pesto and ribbons of fresh summer squash. Light and aromatic, it's a quick vegetarian pasta that feels summery and fresh.

Ingredients

4 SERVINGS

⅓ cupraw pepitas (green pumpkin seeds) — shelled
1 cuppacked cilantro — mostly leaves, 1 bunch
2 tspseeded and roughly chopped jalapeño
2garlic — roughly chopped
1lime — juiced, 2 tbsp
½ tspfine salt
⅓ cupextra virgin olive oil
8 ozwhole grain fettuccine — ½ lb, or whole grain linguine
20 ozsmall zucchini — 2
10 ozyellow squash — 1

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Cookie and KateKathryne Taylor’s original page

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mainitalianpastadairy freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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