Naturally Ella · by Erin Alderson★ 5.0
Summer Squash Pasta with Yogurt Sauce
NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 35%
CARBS 55G44% OF CAL
9G FIBER0G ADDED9G INTRINSIC37G OTHER9G TOTAL SUGAR
FAT 25G46% OF CAL
5G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer pasta with zucchini ribbons and a creamy yogurt sauce infused with feta, lemon, and garlic. Fresh basil and hemp seeds add nutrition and texture. A quick, vegetarian main ready in 20 minutes.
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View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 ounces whole wheat pasta (your choice)
- 3 cups summer squash and zucchini ribbons (appx. 2 squash- see note)
- 2 tablespoons hemp seeds
- 2 cups loosely packed basil
- ½ to ¾ cup whole milk yogurt
- ½ ounce crumbled feta
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 20M
CAL 25%·PRO 35%
CARBS 55G44% OF CAL
9G FIBER0G ADDED9G INTRINSIC37G OTHER9G TOTAL SUGAR
FAT 25G46% OF CAL
5G 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
- 10m
- Cook
- 10m
- Sodium
- 415mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 998mg
- Calcium
- 227mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.