Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh zucchini and squash noodles tossed with homemade arugula pesto and spaghetti, topped with burst cherry tomatoes. Light, herby, and can easily be made vegan or gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups packed fresh arugula and/or basil (about 3 ounces), tough stems removed
- 1/2 cup sliced shelled pecans
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 medium garlic cloves, peeled and roughly chopped
- 1/4 teaspoon fine salt
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
- 1 medium zucchini, julienne
- 1 medium yellow squash, julienne
- ⅓ pound (a little over 5 ounces) whole grain spaghetti or linguine
- 1 pint cherry tomatoes or 3/4 pound small tomatoes
- 2 tablespoons extra virgin olive oil
- Pinch of red pepper flakes (optional, for spice)
- Pinch of fine salt
At a glance
PER SERVING · TIME 30M
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
- 554mg
- 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
- 282mg
- Calcium
- 191mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 554MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.