Replace pasta with thin strips of squash and zucchini and top with pesto. Add some basil-garlic sausages or chicken to make it a complete meal!

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pesto:

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.

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  • Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.

  • Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.

Cook's Note:

Substitute walnuts for the pine nuts if desired.

Nutrition Facts

420 calories; protein 13.1g; carbohydrates 23g; fat 33.2g; cholesterol 8.8mg; sodium 217.2mg. Full Nutrition
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