Squash Pasta with Sage Pesto
Squash “Pasta” with Sage Pesto serves: 6 servings
Prep Time: 25 minutes | Total Time: 25 minutes
Ingredients:
For the Squash Pasta:
- 3 zucchini, spiralized or sliced into noodles
- 1 yellow summer squash, spiralized or sliced into noodles
- 1/2 cup (43 g) sunflower sprouts, buckwheat sprouts or pea shoots
- 1/2 cup (70 g) thinly julienned red bell pepper
- 1 Tbsp olive oil
- 2 1/2 Tbsp nutritional yeast
- Red pepper flakes, to taste
- Cracked black pepper, to taste
For the Sage Pesto: (makes about 1 1/2 cups):
- 2 cups (84 g) chopped fresh basil
- 3 Tbsp chopped fresh sage
- 2 Tbsp chopped leek
- 1/2 cup (68 g) pine nuts
- 2 garlic cloves
- 1/2 tsp salt
- 1/2 cup (120 ml) olive oil
For the garnish: (optional):
- Fresh basil, ripped or chopped coarsely
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- For the Squash Pasta: In a large bowl, combine zucchini and yellow summer squash noodles with sprouts and bell pepper.
- For the Sage Pesto: In a food processor, place basil, sage, leek, pine nuts, garlic and salt and gently pulse until finely minced. Add 1/2 cup oil slowly and in a thin, even stream, pulsing until sauce has reached a coarse consistency.
- In a small bowl, whisk together 1/2 cup of the Sage Pesto, 1 Tbsp oil, nutritional yeast, red pepper flakes and black pepper.
- Slowly spoon the pesto onto the noodles, mix together gently with hands and serve. (If you prefer it lightly sauced, add less pesto than recommended to the mixture.)
- Before serving, garnish with fresh basil, if using.
Notes:
Storage tip: The pesto can last a few days in the refrigerator in a sealed container but it’s best to eat the noodles right away as they can get watery.
Make it nut-free: Substitute raw, shelled sunflower seeds for pine nuts.
Nutrition Information Per Serving:
142 calories, 11.6 g total fat, 1.7 g saturated fat, 2.3 g polyunsaturated fat, 7.1 g monounsaturated fat, 0 mg cholesterol, 75 mg sodium, 478 mg potassium, 7.5 g total carbohydrates, 3 g fiber, 3.2 g sugar, 4.8 g protein, 4% calcium, 6% iron
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