Pesto Veggie ‘Pasta’

Name: Pesto Veggie 'Pasta'
Prep time: 15
Cook time: 30

4.6

4.6 out of 5 stars (based on 15 reviews)

15 min prep

30 min total

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 single...

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

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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

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

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society