Cookie and Kate · by Kathryne Taylor★ 4.8
Cilantro Pesto Pasta with Squash Ribbons
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 31%
CARBS 52G46% OF CAL
9G FIBER7G SUGAR36G OTHER
FAT 23G47% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
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.
mainitalianpasta🍲 stockpot⚙️ food processordairy freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 31%
CARBS 52G46% OF CAL
9G FIBER7G SUGAR36G OTHER
FAT 23G47% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 303mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1119mg
- Calcium
- 69mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.