Lemon Parsley Pesto Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light pasta salad made with a fresh lemon parsley pesto and sautéed vegetables including squash and sun-dried tomatoes. Equally good warm for dinner or chilled for lunch the next day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup packed parsley leaves
- Zest from 1 lemon
- 2 tablespoons lemon juice
- 1 clove garlic
- 1/4 cup raw almonds
- 1/4 cup olive oil
- 8 ounces farfalle (bow-tie pasta, cooked according to package directions)
- 1 small yellow squash (cut into thin half-moons)
- 2/3 cup sun-dried tomatoes (thinly sliced)
- 1/4 cup toasted pine nuts (optional)
- 1/4 cup grated parmesan cheese (optional)
- Salt and pepper to taste
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 210mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 561mg
- Calcium
- 66mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.