Colorful Zucchini Tomato Pasta- anti-cancer recipes- cook for your life

Pesto Veggie ‘Pasta’

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This Pesto Veggie ‘Pasta’ recipe is great for people who need to eat more vegetables and less starch. With cheese, pesto, pine nuts, and squash, it incorporates almost every food group into a...


Ingredients

  • 1 yellow squash, cut into noodle like slices, using a vegetable peeler or Vegetti
  • 1 zucchini, cut into noodle like slices, using a vegetable peeler or Vegetti
  • 2 tablespoons pesto
  • 1/3 cup water
  • Salt and pepper to taste
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons parmesan cheese

Nutrition Facts

Calories

256 cals

Fat

14 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g

Carbohydrates

29 g

Sugar

3 g

Fiber

5 g

Protein

9 g

Sodium

905 mg

Directions

  1. Season noodle-like strips of squash and zucchini with a pinch of salt and pepper. Set aside.
  2. In a sauté pan on low heat, warm the pesto. Add water and stir to create a sauce, turning the heat up to medium.
  3. Add squash and zucchini to pesto sauce and cook for an additional minute to allow the vegetables to soften.
  4. Season with additional salt and pepper as needed and serve warm or chilled. Garnish with pine nuts and cheese.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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